Karli’s Gluten Free Biscuits

Ingredients
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1 cupunsweetened, plain almond milk
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1 tbspfresh lemon juice
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2 cupsspelt flour
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1 tbsp (7g)baking powder
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1/s tspbaking soda
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3/4 tspsea salt
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1 tbspsugar
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4 tbsp (56g)non-dairy, unsalted butter
Instructions
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1
Preheat oven to 450 degrees
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2
Combine almond milk and lemon juice in a bowl and set aside
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3
Combine dry ingredients into a bowl and mix
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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.
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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.
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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.
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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.
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8
Brush the tops with melted butter and place in the over for 12-15 mins.
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9
When biscuits are finished, brush the tops again with melted butter.
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10
Enjoy with your favorite jam or honey!