By Chef Jo Ann Kim
September 2021
Makes 9 Vegan, Gluten Free Biscuits
Ingredients
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2 cups AP gluten-free flour blend
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1 tbsp baking powder
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1/2 tsp baking soda
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1 1/2 tsp sugar
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1 1/2 tsp ground turmeric
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1/4 tsp fine sea salt
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pinch black pepper
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9 tbsp cold plant-based butter, cubed
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1/2 to 2/3 cup corn milk recipe
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1 tbsp oil
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CORN MILK
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1 1/2 cups fresh corn, steamed
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1 cup unsweetened almond milk
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2 tsp lemon juice
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1/8 tsp salt
Steps
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For the corn milk, blend cooked corn, lemon juice, salt and milk together. Strain well and set aside in the fridge to cool.
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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.
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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.
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Bake biscuits at 375°F for 16-22 minutes, until lightly golden.
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Enjoy!