2teaspoonssugarif you like a sweeter biscuit, add 1 teaspoon more
1teaspoonsalt
6Tablespoonsvegan buttervery cold
1cupdairy free sour cream
Instructions
Preheat oven to 425 degrees F.
In a large mixing bowl, combine the flour mix, xanthan gum, baking powder, baking soda, sugar and salt and whisk to mix.
Slice the very cold butter into chunks and add to the flour mix.
Working quickly, cut in the butter with a pastry blender, until the mixture resembles coarse crumbs.
Add in the dairy free sour cream and gently mix until the majority of the dough comes together. Turn the dough out onto a piece of plastic wrap and roll to ¾” thickness.
Cut the dough using a 2" biscuit cutter. Place 1” apart on an ungreased baking sheet.
Bake for 15-20 minutes.
Move baking sheet to the upper middle oven rack the last 5 minutes of baking to get a darker shade.
Video
Notes
Unlike most gluten free baking recipes, the dairy free sour cream and vegan butter should be very cold.
Work quickly to cut in the butter.
Start preheating the oven at the beginning of the recipe so the cut biscuits can be placed right into the oven.
Move the baking sheet up to the upper middle baking rack the last 5 minutes of baking to achieve a golden brown top.
This recipe was developed with the gluten free flour here. I don't recommend substituting it.
A quick roll with the rolling pin is all you'll need with these biscuits. Keep the dough at least ¾" - 1" thick.
These biscuits also make great hearts and egg shapes!
Alternatively, if you want round biscuits and you don’t have a biscuit cutter, use a tin can. Simply remove the top and bottoms of the can, stick it in some flour and use it as a biscuit cutter.
Biscuits are best the same day they're made but also freeze very well. Defrost biscuits for 30 seconds in the microwave and then place in a toaster oven to finish browning. Alternatively, wrap in foil and place in the oven at 350 F for 10 minutes.