Recipe by Jacob Galley
These are great biscuits that suit my wife's elimination diet (no wheat, yeast, egg, or dairy). It is adapted from the recipe on the back of "1-2-3 Gluten Free Southern Glory Biscuit Mix". I use lime juice and almond milk to make a non-dairy buttermilk alternative. They need to cook longer than the recipe on the biscuit mix box, probably because almond milk is thicker than other dairy-milk-alternatives, and so more liquid is required to make the dough.
- 2 teaspoons lime juice
- 2⁄3 cup almond milk (vanilla flavor)
- 1⁄3 cup water
- 1 cup gluten-free baking mix
- 4 teaspoons Earth Balance whipped spread
Directions See How It's Made
- Mix lime juice and almond milk. Let sit for 25 minutes.
- Put the biscuit mix and buttery spread in a food processor. Pulse until evenly mixed.
- Add the almond milk mixture to the food processor gradually, while continuing to pulse.
- If the dough seems too thick, add up to 1/3 cup of water, while continuing to pulse.
- Cover a baking sheet with parchment paper.
- Using a rubber spatula, scoop the dough out of the food processor and form it into balls about 2" wide. Put them on the baking sheet.
- Cover the baking sheet, and put it in the refrigerator for 1 hour. This helps the biscuits to rise nicely when they are cooked.
- Preheat the oven to 375 degrees.
- Bake the biscuits for 30 minutes, or until the tops begin to turn golden.
- Turn off the oven and let them sit inside for another 15 minutes. This helps the insides cook thoroughly.
- Remove from the oven and let cool.