Ingredients
Scale
- 2 1/2 cups (380g) gf all purpose Namaste flour (I buy Namaste from Costco or Amazon; if you use a different gf flour; you will NOT get the same results)
- 1TB baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TB sugar
- 1/4 cup + 2TB (106g) non dairy yogurt (I like this one), OR this one, if legume free
- 1/2 cup (136g) cold chunks of vegan soy free butter, OR homemade (homemade recipe is top 9 free, seed free, and can be made legume free) *See notes
- vegan buttermilk: 1 cup (260g) non dairy milk (I use oatly milk) & 3 TB apple cider vinegar
- 1 TB cornstarch, OR arrowroot powder
- optional toppings: homemade sausage gravy, honey, or jam
Instructions
- Preheat oven to 425 degrees.
- In a large mixing bowl, or kitchen aid, mix all dry ingredients and cold butter till combined. The butter should still be in bigger chunks (this helps with flaky biscuit layers).
- In a separate bowl, mix the buttermilk ingredients & let sit for 3-5 mins, till it curdles.
- Mix the buttermilk with the cornstarch till cornstarch is dissolved. Cornstarch helps the biscuits become extra fluffy!
- Add the buttermilk mixture to the dough till dough is slightly wet. *If too wet, add in a little (1TB or so) extra flour. *if too dry, add in a little extra non dairy milk (about 1/8 cup).
- Dough should be cold; if it is not, stick the dough into the fridge to let chill 5 mins.
- Roll the dough out till it’s 2-2.5 inches thick (the thicker the better!). I like using parchment paper on both sides with a little extra flour to help roll it out and not stick. This is where the bigger chunks of butter will fully blend into the dough, if you mixed by hand. The chunky butter is the biggest key to fluffy layered biscuits! If using a kitchen aid, your biscuits will be fluffy, but not have as much of the “layered” texture.
- Cut biscuits with a small cup or biscuit cutter. Should make about 8-10 large biscuits.
- Put in oven on a parchment lined sheet and bake 15-18 mins or till tops are slightly golden brown.
- Enjoy with homemade butter, gravy, or jam!
Notes
*When making this recipe, sticks of cold vegan butter or homemade butter are vital to success. If you use spreadable vegan butter, or warm butter, the results will not be as fluffy or filled with flaky layers.
- Prep Time: 10 Min
- Cook Time: 15-18 Min