Thursday, May 19, 2016

{Gluten and Dairy Free} Flaky Biscuits

So Delicious knocks it out of the park with these lovely biscuits.  They use wheat flour, but say that they have had great success with Bob's Red Mill G-free mix, so I just subbed it in the recipe.  I would use soy free Earth's Balance. 
photo from So Delicious BiscuitsButtermilk BiscuitsButtermilk Biscuits


  • 3/4 C. So Delicious® Original Coconut Milk
  • 2 C. Bob's Red Mill Gluten-free Baking Flour
  • 4 tsp. Baking powder
  • 1 Tbsp. Apple cider vinegar or lemon juice
  • 1.5 tsp. Salt
  • 1/3 C. Vegan butter (plus more for brushing)
A Vegan version of this classic and flaky dinner biscuit.


  1. Stir together the coconut milk and the vinegar/lemon juice and set aside.
  2. Preheat oven to 450°F. Sift together dry ingredients. With a fork, cut in vegan butter until your mixture forms crumbles the size of large peas. Add the coconut milk mixed with vinegar and stir until a loose dough ball is formed.
  3. Turn onto a floured surface and knead very lightly. Spread or gently roll dough to ½” thickness. Use a floured biscuit cutter or the rim of a drinking glass to cut 2 ½ “ circles out of the dough. Rework scraps until you’ve used it up and place your uncooked biscuits onto a greased baking pan or cookie sheet slightly touching. Brush the tops with melted vegan butter (optional) and bake for 8-12 minutes or until golden brown.

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