Vegan “Buttermilk” Biscuits with Sorghum

Gluten free vegan biscuits that everyone will love.

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Servings 12people
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings 12people
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
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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 intoa 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

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

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