Vegan, gluten-free biscuits

Quick and delicious!

These biscuits are quick to make and go well with soups, chili, or with butter and jam and a cup of tea! As with most gluten-free baking, they do not last more than a couple of days at room temperature (or in the fridge) without loosing their texture, so I would recommend making them the day you plan to serve them and consuming leftovers within a few days. The recipe only makes six biscuits so shouldn't be too hard!

Ingredients:

250 ml (1 cup) dairy-free milk (I use oat milk for this recipe)

1 tbsp white vinegar or lemon juice

260 g (2 cups) gluten-free 1:1 baking flour

1 tbsp baking powder

1/2 tsp baking soda

1/2 tsp salt

60 g (4 tbsp) cold vegan butter

Method:

1. Preheat oven to 220ºC/425ºF

2. Combine milk and vinegar/lemon juice, stir and set aside

3. Stir together flour, baking powder, baking soda, and salt in a medium bowl

4. Cut butter into small pieces (either with a knife or a spoon) and add to dry ingredients. Rub the butter into the flour mixture by rubbing your thumb across your finger tips. Be careful not to use your palms as you will likely melt the butter. When the butter is fully rubbed in, the mixture should have a sandy texture without any lumps of butter

5. Add the milk slowly and mix with your hands or a spoon. Depending on your butter and flour, you might not need all of the milk. Add about a quarter at a time until the dough is sticky but still holds its shape

6. Take a sixth of the dough at a time and gently shape into a ball in your hands. Place on a glass baking sheet or lined metal baking sheet and flatten slightly. Repeat with remaining dough

7. Bake in the center of the oven for 18-20 minutes until the biscuits are golden in color. Allow to cool then serve with butter and jam, or as a side with soup

Makes 6 biscuits