You can ask anyone… of course that “anyone” would have to be a mutual acquaintance between you and I (chuckles)… before becoming gluten free, breakfast use to be my favorite meal of the day. I remember the scrambled tofu eggs and veggie bacon with the fluffy “real” buttermilk biscuits. Oh yes – very clear in my mind still. Those were the “easier” days…
I use to love those fluffy, flaky layered, Pillsbury biscuits that you could purchase for like $2.99 at Walmart. All you had to do was preheat your oven, pop open the tube, separate the biscuits, place them on a flat baking tray, and voila! You had biscuits in no time.
Pillsbury was and is the best at that…
Those were the days of not so complicated, quick breakfasts.
Did I mention that I love biscuits?
Doing some thinking about this, I suppose that if you are just vegan and not gluten free, this is an easier problem to solve. It’s also easier if you are gluten free and not a vegan.
But I was faced with the reality that there are many gluten free and vegan people who would still like good fluffy biscuits that are not dense and tasteless.
I thought it was impossible – at first.
You probably thought so too – until today!
Failed attempt, after failed attempt, success arrived in my kitchen with these beautifully fluffy and yummy gluten free vegan buttermilk biscuits, thought up from scratch – complements of my husband!
Aren’t they beautiful???
Here is what you will need to do:
- 1 cup of cornstarch
- ½ cup potato starch (not potato flour!)
- 2 tbsp milled flax
- 1 tbsp. baking powder
- 2 tsp guar gum
- ½ tsp baking soda
- ½ tsp celtic sea salt, or to taste
- 2 tbsp organic cane sugar
- ¾ cup original unsweetened soy milk + 1 tbsp ACV (allow to stand 5 mins)
- ⅓ cup cold vegan butter
- 2 Ener-G egg replacer "eggs"
- Preheat the oven to 425 degrees Fahrenheit.
- Begin by mixing together the original unsweetened soymilk with 1 tbsp ACV. Allow this to stand for 5 minutes. This is your buttermilk.
- Next, separately prepare your Ener-G egg replacer eggs.
- Then, in a large mixing bowl add the: corn starch, potato starch, guar gum, baking powder, baking soda, sea salt, sugar and flax and mix it well.
- Now, take the cold butter and cut it into your flour mix, gently working it in. Your dough will begin to appear crumbly.
- Next, mix the "buttermilk" and egg replacer "eggs" into the dry ingredients.
- When the dough comes together, begin kneading it, and paying attention for it's need. Is it too dry? Add a sprinkle of soymilk. Is it too wet? Add a sprinkle of potato starch. However, avoid over-kneading the dough.
- The results will only come out as your ability to knead!
- Gently form the dough and separate it into 6-8 balls, patting them down to about 2'' thickness; or use a biscuit cutter to do so.
- Place biscuits on a nonstick cookie sheet on a flat oven tray, and bake for 12-15 minutes.
- Once baked thoroughly, but not to drying point, remove biscuits from oven and allow to cool.
Serve these biscuits with your favorite toppings like gravy (I have a recipe for that in the recipe index), or cut them in half and make a breakfast sandwich perhaps.
Let me know below what you did! ~Bella