Vegan “Buttermilk” Biscuits with Quinoa

Gluten free vegan biscuits that everyone will love.

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Votes: 7
Rating: 2.71
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Servings 12people
Submitted By Sarah House for Bob's Red Mill Natural Foods
Gluten free vegan biscuits that everyone will love.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 7
Rating: 2.71
You:
Rate this recipe!
Servings 12people
Submitted By Sarah House for Bob's Red Mill Natural Foods
Gluten free vegan biscuits that everyone will love.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Preheat oven to 450 and grease a cookie sheet or line it with parchment paper.
  2. Add cider vinegar to soymilk and let sit 5 minutes.
  3. Combine flours, starch, xanthan gum, baking powder, sugar and salt and whisk to combine. Add the margarine and shortening to the flour and rub them into the flour by hand until they are the size of peas. Add soymilk mixture to flour and mix by hand into a cohesive chunky dough.
  4. Turn dough out onto a heavily floured board. Press the dough into a disc 1 - 1 1/2 inches thick. Cut biscuits with a 2 1/2 inch round cutter. Transfer biscuits to the prepared cookie sheet and brush with melted margarine, if desired.
  5. Bake at 450 for 7 minutes. Rotate the cookie sheet and continue to bake an additional 4 minutes. Brush with melted margarine immediately, if desired. Serve hot.
Recipe Notes

Quinoa flour can be substituted with equal amounts of Sorghum Flour or GF Corn Flour.

Products Used in this Recipe
Recipe Comments

2 thoughts on “Vegan “Buttermilk” Biscuits with Quinoa

    1. Recipe Specialist

      We have not tested this recipe with the use of flours in place of the rice flour. If you choose to try this recipe with Sorghum Flour in place of the rice flour, use 1-1/4 cup in place of the rice flour. If you notice that the dough is too sticky to work with, gradually add additional flour.

      I find it important to note that Sorghum is considered to be a grain.

      Reply

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