Gluten-Free Vegan Biscuits

Instructions

• 1

  Preheat oven to 425 degrees F, and add apple cider vinegar to almond milk to make "vegan buttermilk." Set aside.
• 2

  In a large mixing bowl, whisk together dry ingredients.
• 3

  Add cold vegetable shortening and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the shortening doesn’t get too warm.
• 4

  Stir Almond Milk Mixture and add honey. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture 1/4 cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
• 5

  Turn onto a lightly (G-Free) floured surface, dust the top with a bit of (G-Free) flour and then very gently turn the dough over on itself 5-6 times – hardly kneading.
• 6

  Form into a 1-inch thick disc, handling as little as possible.
• 7

  Use a 1-inch thick dough cutter or a similar-shape object with sharp edges (such as a cocktail shaker) and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
• 8

  Next brush the tops with melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
• 9

  Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.