About the recipe: Biscuits are such a staple in our family. I knew that when we went gluten free and dairy free one of the first things that I needed to do was create a great gluten free dairy free biscuit recipe. So here it is! You can use other gluten free flours, but Bob’s Red Mill 1 to 1 Gluten Free Baking Flour really is the best for this recipe. Just make sure your flour blend has zanthan gum in it.
2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
1/2 teaspoon salt
1 tablespoon baking powder
1 cup Earth Balance butter alternative
1/2-3/4 cup almond milk
Preheat oven to 415 degrees. In a large bowl sift together dry ingredients. Cut in Earth Balance until the mixture resembles course pebbles. Pour in almond milk 1/4 cup at a time until dough is just wet enough to hold together when formed into a ball. Roll out dough between 2 greased sheets of plastic wrap. The dough should be approximately 3/4 inch (you can cut thicker for a more American style biscuit or thinner for more of an English biscuit). Cut out biscuits in whatever shape you like. Bake in preheated oven for approximately 20 minutes, or until just golden on the edges.