Gluten Free Dairy Free Buttermilk Biscuits

Name: Gluten Free Dairy Free Buttermilk Biscuits
Total time: 45 min
Yield: 12 servings
Cuisine: Southern
Ingredients: 2 cups blanched almond flour+ 1- 2 more Tbsp. if needed; 1 cup cornstarch or arrowroot flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 2 tablespoons sugar; 1 1/4 teaspoons salt; 5 tablespoons Earth Balance (vegan) butter; 2 eggs; 1/4 cup Buttermilk (mix ¼ C milk alternative with ¼ t white vinegar

If you want to add more gluten free, lacto ovo vegetarian, and fodmap friendly recipes to your repertoire, Gluten Free Dairy Free Buttermilk Biscuits might be a recipe you should try. This side dish has 205 calories, 5g of protein, and 15g of fat per serving. This recipe serves 12.

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Cook time

45 min

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Servings

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Ingredients

View Original ↗

Nutrition

per serving

205 kcal

Calories

5 g

Protein

15 g

Fat

16 g

Carbs

Ingredients

For 12 servings

Estimated cost~€1.40 · ~€0.10/serving

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Instructions

1
Preheat oven to 400 degrees
2
Make the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar.
3
Let stand.
4
Stir together the almond flour, cornstarch, baking powder, xanthan gum, salt, and sugar until well combined.
5
Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
6
Stir in the eggs and buttermilk. If your dough seems a little bit wet so add 1-2 more Tbsp of almond flour. You want your dough to be sticky but not wet.
7
Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.
8
Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.
9
Bake for 17-20 minutes, or until nicely browned.