Easy to bake buttermilk biscuits recipe that are flaky, moist, and tender and oh so good. With both dairy-free and vegan options.
PREP TIME: 20 minutes
COOK TIME: 16 -20 minutes
TOTAL TIME: 36 – 40 minutes
Yields: 12
Ingredients
- 2 C Metta Gluten Free flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 C buttermilk* (can make your own by adding 1 Tbsp of apple cider vinegar or lemon juice to milk, dairy or non-dairy, and place it in the refrigerator for 5 – 10 minutes to keep cold)
- 6 Tbsp unsalted butter or vegetable shortening*
- 1 whisked egg or flax egg*
- 2 – 3 Tbsp dry Metta flour for dusting
*Note: For dairy-free/vegan options, use any dairy free milk (soy milk is preferred for biscuits for best results, but even nut-milks will work) and add the vinegar to make dairy-free buttermilk. For non-dairy butter/vegan option, use Smart balance, any vegetable shortening, or Earth Balance butter. For egg-free/vegan option, use flax egg or other egg substitute. To make flax egg, mix 1 Tbsp of ground flaxseed powder with 3 Tbsp of cold water and set aside for 5-10 minutes.
Instructions
- Preheat oven to 425 F. Put a parchment paper on an oven safe baking sheet.
- If not already frozen, cut the butter or shortening into small pieces and put it in the freezer for 10 minutes. It is important for the butter to be cold for the biscuits to turn out flaky.
- Whisk the egg or prepare the flax eggs.
- If needed, make your buttermilk, dairy or non-dairy.
- In a large bowl add Metta flour, baking powder, baking soda, and salt and stir to combine the ingredients.
- Cut in butter into the flour with a fork or your hands until it looks like the size of small peas.
- Whisk the egg or egg substitute in the buttermilk and add it to the flour. Stir until a soft dough forms. DO NOT OVER MIX because over-mixing causes the dough to yield tough biscuits. The DOUGH may be a little STICKY, but should be manageable.
- Dust a tablespoon of flour directly on the kitchen counter or a parchment paper. Place the dough on the dusted flour. DO NOT ROLL THE DOUGH with a ROLLING PIN! In needed, dust the top of dough with another tablespoon of flour and gently fold dough over on itself 2 times. Do this by folding the dough in half on top of itself and then doing it a second time.
- Form a dough round with your hands and flattening a bit that is about 4-5 inches in diameter and 1 inch thick.
- Cut out about 2-inch biscuits using a biscuit cutter or a mouth of a glass or a lid of a mason jar. DO NOT TWIST cutter when cutting, which will crimp the edges of the biscuits causing it not to rise well.
- Reform the dough scraps into a dough round and cut out more biscuits.
- Place all the biscuits on the lined baking sheet.
- Bake the biscuits for 16 – 20 minutes. At 16 minutes, check the biscuits to see if the tops are golden and a toothpick comes out clean.
- If you wish, brush melted butter on top of the warm biscuits. Let them cool a bit before serving and then enjoy!
- The biscuits can also be stored in an airtight container in the fridge or the counter if eating them next day. Re-heat and enjoy them with butter and jam, peanut butter, gravy, soup, or in a slider sandwich. They will taste just like they were pulled out of the oven.
Note: This recipe was inspired and adopted in part from Jessica Mayhew, a customer and a blogger, of mamas.clean.eats and https://www.mamaknowsglutenfree.com/gluten-free-biscuits/
Jessica is a devoted mother of 3 young children. She and her family follow a gluten, soy, and dairy free diet. Her Instagram handle is mamas.clean.eats
I’m grateful for her creativity, inspiration, and permission to share this wonderful recipe here.
The photo is also courtesy of Jessica!
Have you used Metta gluten-free flour for this recipe or any other recipe?
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Any questions or concerns or ideas on how to improve our recipe and/or process, please feel free to contact us at mettagfatta@gmail.com
