The perfect vegan and gluten-free biscuit was one of the most challenging items I have ever attempted right up there with banana bread and brownies. I must have tried to make biscuits a dozen times, with not even a glimmer of success. Discouraged, I took to the Bunner’s Facebook page and asked our fans what made a perfect biscuit. The resounding response: Moist with a bit of a crumble, a touch of salt, and, somewhat surprisingly, cheddar. Re-inspired, I took to the kitchen and hit the nail on the head. All it took was a little teamwork.
Ingredients
- ¾ cup soy or coconut milk beverage
- 2 teaspoons apple cider vinegar
- 1¼ cups brown rice flour
- ¾ cup Bob’s Red Mill garbanzo and fava flour
- 2 teaspoons gluten-free baking powder
- 1 teaspoon sea salt
- ½ teaspoon xanthan gum
- ¼ teaspoon baking soda
- 2 gluten-free chipotle chilies in adobo sauce, seeds removed
- 7 tablespoons Earth Balance Buttery Sticks
- ¼ cup Daiya cheddar-style shreds
How to Make It
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the milk and vinegar. The reaction of these two ingredients raises the acidity of the milk and causes it to thicken somewhat. Set aside for at least 10 minutes to allow the milk to become “buttermilk.”
- In a food processor, pulse both flours with the baking powder, salt, xanthan gum, baking soda, and chipotles a few times to blend.
- Add the butter in tablespoon-size chunks and pulse until the mixture takes on a sandy consistency. Slowly add the buttermilk while continuing to pulse the processor. Stop when everything is just combined don’t overmix.
- Add the cheddar and pulse 1 to 3 times to scatter the cheese shreds throughout the dough.
- Scoop out eight ⅓-cup portions directly onto the prepared baking sheet. Loosely shape each into a biscuit.
- Bake for 15 minutes or until the bottom of the biscuits are golden. Let sit for 10 minutes before serving. Excellent served alongside veggie chili.