Gluten-Free Southern Biscuits
This summer we have had these biscuits on repeat and we actually like them better made with almond milk rather than using buttermilk. Adding lemon to the almond milk helps create the buttermilk consistency. Serve with your favorite local honey for a special yummy breakfast. I love the light tang of the Breeze Hill Honey which I created the label design.
Adapted from Alton Brown’s recipe found here.
DIRECTIONS
Preheat oven to 450 degrees.
Combine the almond milk and lemon juice in a measuring cup and place in the refrigerator.
Combine flour, baking powder, baking soda and salt in a large mixing bowl. Using your fingertips, rub butter and shortening into dry ingredients until mixture looks like crumbs. (Work quickly to prevent the butter from melting). Create a well in the center and pour in the chilled almond milk. Mix until the dough comes together, it will be very sticky.
Turn dough onto floured Silpat mat. Dust top with flour and gently fold dough over on itself 5 or 6 times. Roll into a 1-inch thick round. Cut out biscuits. I like to use multiple size cutters to make small ones for the girls and large ones for Charlton and me. Place biscuits on baking sheet so that they just touch. Reform scrap dough, working it as little as possible and continue cutting.
Bake until biscuits are tall and light gold on top, 15 to 20 minutes.
Serve warm with your favorite local honey.
INGREDIENTS
1 cup almond milk, chilled
1 tablespoon freshly squeezed lemon
2 cups Arrowhead Mills Gluten Free Flour, plus extra for rolling
4 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
2 tablespoons butter, chilled
2 tablespoons shortening
