Gluten Free Cut Out Biscuits

We all love a soft, warm, buttery biscuit. The issue we run into when we change our diets either to gluten free OR vegan is figuring out HOW to have a biscuit that still resembles a true biscuit. And honestly it is hard but not impossible. I have created DROP BISCUITS you can make OR these cut outs that are so taste and easy to make! While they don't have that super layered appeal, they are delicious and flaky.

You can use a gluten free flour blend like Bob's Red Mill or Pamela's All Purpose GF blend or you can make your own from THIS post. The pre-made flour blend will be white and I've found they don't stay soft as long. But both are great, especially for a BISCUITS AND GRAVY kind of morning!

In the biscuits, you can use either vegan pre-made butter like Earth Balance or Miyokos or you can make your own using THIS recipe. Or you can use coconut oil if you would rather skip butter all together. I've made these both ways and they turned out great either way.

​Ingredients

• 2 cups All-Purpose Gluten Free Flour or HOMEMADE blend
• 1 tsp sea salt
• 2 1/2 tsp baking powder
• 1 Tbsp psyllium husk
• 6 Tbsp vegan butter, cubed and cold (can sub cold coconut oil)
• 3/4 cup unsweetened almond milk

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Directions

1. Preheat the oven to 425°F.
2. In a large bowl, whisk together the flour, salt, baking powder and psyllium husk.
3. Use a pastry cutter or fork to cut the butter or oil into the flour mixture until it resembles coarse sand..
4. Stir in the almond milk until well incorporated. You may need an additional 1-2 Tbsp of milk to ensure all the flour is moistened.
5. Form the dough into a ball and knead for about a minute in the bowl.
6. Roll the dough out on a floured counter to desired thickness (biscuits will not rise much while baking so you want them somewhat bigger). I roll the dough to about 1 ½  inches thick. Use a biscuit or cookie cutter to cut the biscuits.
7. Gently re-roll dough as needed to use all the dough up.
8. Place biscuits on an un-greased baking sheet and refrigerate for 30 minutes (uncovered) before baking. 
9. After 30 minutes chilling, bake 10-12 minutes or until done (cooking time will depend on thickness of the biscuit). Don't over bake or they will be hard!
10. Store leftovers in an air-tight container or tightly sealed bag overnight or freeze for later use.

Above: biscuits using the homemade blend.