Karli’s Gluten Free Biscuits

Beginner | 30 min prep, 12-15 min bake time


  • 1 cup
    unsweetened, plain almond milk
  • 1 tbsp
    fresh lemon juice
  • 2 cups
    spelt flour
  • 1 tbsp (7g)
    baking powder
  • 1/s tsp
    baking soda
  • 3/4 tsp
    sea salt
  • 1 tbsp
  • 4 tbsp (56g)
    non-dairy, unsalted butter


  1. 1

    Preheat oven to 450 degrees

  2. 2

    Combine almond milk and lemon juice in a bowl and set aside

  3. 3

    Combine dry ingredients into a bowl and mix

  4. 4

    Add vegan butter (I use Earth Balance) into dry ingredients. Use a fork or a pastry cutter. Both will work just fine. Texture of the flour will become like sand once butter has been incorporated.

  5. 5

    After vegan butter is added, use a rubber spatula to fold in milk slowly. You may not need all the milk so add in half first, then incorporate more as you go.

  6. 6

    Shake flour onto your dry countertop. Fold dough a few times, making sure you don’t over kneed the dough. Pat dough out with your hands. But use a rolling pin if you feel more comfortable.

  7. 7

    Use biscuit cutter to cut dough. You should be able to make 7-8 large biscuits. If you want small biscuits the dough should yield more.

  8. 8

    Brush the tops with melted butter and place in the over for 12-15 mins.

  9. 9

    When biscuits are finished, brush the tops again with melted butter.

  10. 10

    Enjoy with your favorite jam or honey!

Keep Going