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Preheat oven to 425 degrees.
In a bowl, mix plant-based milk and apple cider vinegar (set aside and let sit for 20 minutes).
In a separate bowl, combine flour, baking powder, baking soda and salt. Mix well.
Cut the cold plant-based butter pieces into the flour mix in small pieces, mixing into the flour.
Add buttermilk and yogurt, stirring until dough is mixed (will be sticky).
Optionally - Place dough in refrigerator for 20 minutes (see note above for more detail)
Optionally, if you like a golden brown crispy bottom to your biscuit. Just before you start to roll out your biscuits. Place your baking sheet in oven now.
Instead of kneading we folded the dough since gluten-free dough is very sticky and a little crumbly. Sprinkle a little flour on parchment paper. Dump mixture onto paper. (See photo instructions above)
Then using the parchment paper, fold the dough over onto itself about eight times. The folding technique will help ensure that your biscuits have flaky layers.
If the dough is really sticking to the parchment or you cut the biscuit and it falls apart (see picture) you may to add extra flour (up to 1/4 cup) until the dough holds its shape.
Cut biscuits (don’t twist biscuit cutter, seals layers and keeps air from getting in for fluffy layers, just go straight down and push dough away). Place on baking sheet side by side; slightly touching to help rise. Bake 15 minutes until golden on top.