By Chef Jo Ann Kim

September 2021

Makes 9 Vegan, Gluten Free Biscuits


  • 2 cups AP gluten-free flour blend
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 tsp sugar
  • 1 1/2 tsp ground turmeric
  • 1/4 tsp fine sea salt
  • pinch black pepper
  • 9 tbsp cold plant-based butter, cubed
  • 1/2 to 2/3 cup corn milk recipe
  • 1 tbsp oil
  • 1 1/2 cups fresh corn, steamed
  • 1 cup unsweetened almond milk
  • 2 tsp lemon juice
  • 1/8 tsp salt


  • For the corn milk, blend cooked corn, lemon juice, salt and milk together. Strain well and set aside in the fridge to cool.
  • To make biscuits, whisk dry ingredients together in a large bowl. Add tiny cubed cold butter to the dry mix. Set the bowl in the freezer to chill for about 20-30 minutes. Then, using a pastry cutter or fingers, cut butter into flour until it resembles coarse sand. Add chilled corn milk, a bit at a time, until the dough just comes together, between 1/2 to 2/3 cups of milk.
  • Working on a floured surface, form dough into a compact rectangle with about 1 ½ inch thickness. Cut dough into 9 squares. Set biscuits onto a lined baking sheet about 1 inch apart. Brush with oil, and sprinkle tops with additional turmeric, if desired.
  • Bake biscuits at 375°F for 16-22 minutes, until lightly golden.
  • Enjoy!