These millet biscuits have a sky high rise and a super simple prep. Add in some butter and jelly and you have a delicious, tender, tasty, gluten AND dairy free biscuit.
In a medium mixing bowl stir together the flour, baking powder, baking soda, xanthan gum and salt.
In the bowl of a stand mixer, combine the vegan butter, buttermilk, eggs and honey. Mix for 2 minutes. Butter should be in small chunks.
Add the flour mixture. Mix 15 seconds. Stop machine and scrape batter down. Mix another 15 seconds.
Set batter aside to rest for 10 minutes.
Preheat oven to 400 F. Place a sheet of parchment on a baking sheet.
Place a piece of wax paper on countertop. Dust it with flour. Place dough on the wax paper.
Lightly roll dough out to 1 inch thickness. Using a floured 2 inch biscuit cutter, cut out biscuits and place them on the baking sheet.
Push dough together, lightly roll again and cut out more biscuits. You should end up with 9 biscuits.
Bake for 14-15 minutes or until biscuits are golden. Serve warm with butter, jam or jelly.
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Notes
All ingredients should be at room temperature.
Make dairy free buttermilk by adding 1 Tablespoon of white vinegar to a 1 cup measuring cup and filling to the ½ cup mark with almond milk or other dairy free milk.
The buttermilk-butter mixture will still have small chunks of butter after mixing,
Using wax paper to roll the dough out makes clean-up a breeze!
Lightly roll the dough to 1 inch thick, any thinner and biscuits will be flatter.
Biscuits will keep for 3 days at room temperature (they're best toasted after the first day) or freeze for longer storage.