Makes 9 Vegan, Gluten Free Biscuits

Ingredients

• 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
• CORN MILK
• 1 1/2 cups fresh corn, steamed
• 1 cup unsweetened almond milk
• 2 tsp lemon juice
• 1/8 tsp salt

Steps

• 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!