Fluffy Gluten Free Biscuits (Dairy-Free Option!)

• porcje: 8 servings
• czas aktywny: 10 minutes
• całkowity czas: 24 minutes

Składniki

2 cups gluten free 1:1 flour (I like King Arthur brand)

2 eggs (+ 1 extra for egg wash at the end)

3 ½ tsp gluten free baking powder

1 tbsp maple syrup

3/4 tsp sea salt

1/2 cup melted ghee or vegan butter (can use regular grass-fed butter if not dairy free)

3/4 cup almond milk (or dairy free milk of choice)

1 tsp apple cider vinegar

Wskazówki

Preheat oven to 450 and line a baking sheet with foil. Spray is lightly with cooking oil.

Mix the almond milk and apple cider vinegar together in a bowl and let it sit for a minute - this is the "buttermilk".

Combine all of the ingredients in a large bowl and mix until a dough forms. If your batter is runny at all, add another 1/4 cup 1:1 gluten free flour.

Use your hands to form 8 balls of dough.

Press down lightly to form each one into a biscuit shape (about 3 inches wide and 1 inch thick). Make sure they are spaced out evenly on the baking sheet.

Add the remaining egg for the egg wash into a dish and whisk well. Use a pastry brush to brush some of the egg onto the top of each biscuit. Sprinkle sea salt on top.

Bake for 13-15 minutes until they have risen and are slightly browned on top. Let them cool for at least 5 minutes.

Wartości Odżywcze

• Wielkość Porcji: 1 biscuit
• Kalorie: 225 kcal
• Tłuszcz Całkowity: 14 g
• Tłuszcz Nasycony: 7 g
• Tłuszcz Nienasycony: 5 g
• Tłuszcz Trans: 0.004 g
• Cholesterol: 70 mg
• Sód: 450 mg
• Węglowodany Całkowite: 24 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 3 g
• Białko: 5 g