by Daniel Brassloff
Make gluten-free allergen-friendly biscuits like a pro using our mix and this recipe!
1 pouch of our mix
3 tbsp melted butter
9 tbsp butter in small cubes (or vegan substitute)
1 tbsp baking powder
3/8 tbsp baking soda
1 cup buttermilk (or vegan substitute here)
Preheat your oven to 450°F.
Lightly brush your baking sheet with some of your melted butter
In a large bowl, whisk together our flour mix, baking powder, and baking soda.
Using a pastry cutter or your fingertips, work the cold butter cubes or vegan substitute into the flour until you're left with pea-sized lumps.
Using a fork, stir your buttermilk or vegan substitute into the flour mixture to form a shaggy dough.
Turn dough out on a lightly floured surface and knead to make uniform dough.
Gently shape into a narrow rectangle and divide into twelfths.
Roll each piece into a rounded biscuit shape and place on the baking tray.
Brush your biscuit tops with the remaining melted butter or vegan substitute.
Bake for 10-12 minutes until puffed and golden brown. Oven times may vary.
Let cool for at least 5 minutes and enjoy!
Make cheddar biscuits by mixing in 4oz cheddar cheese or make tomato basil biscuits by mixing in 8 torn basil leaves and a finely diced1/4 lb roma tomato.
- An egg brush
- A large mixing bowl
- A whisk
- A pastry cutter (recommended)
- A fork
- A spatula
- A baking sheet
- Plastic Wrap