I used to make these biscuits all the time before we went wheat/dairy-free, and they were perfect every time--light, fluffy, and easy as pie to make on the spot. Now that I have to make them with dietary substitutions, they still turn out great. If anyone out there needs a low gluten, low-dairy recipe, here's what we do: Use spelt flour in place of all-purpose and 2/3 cup plain almond milk in place of cow's milk. We also replace the sugar with one packet of Stevia. The biscuits will have the same sort of nutty flavor you'd get from using whole wheat flour, and are perfect for biscuits and gravy (which we make with almond milk and turkey sausage). JAN 27 UPDATE: For anyone else out there who doesn't eat wheat or dairy: I've been making these with spelt flour, Earth Balance and plain almond milk for some time now, and they just get better and better. For biscuits with extra-flakey layers, work the Earth Balance into the flour with your fingers, but don't go for a really fine sandy texture--keep some small pieces of Earth Balance in there, as this is what causes the layers to form. Also, if you're using gluten-free flours, particularly rice-flours, it helps to combine them with an assortment of starches, such as tapioca and arrowroot (we don't eat corn or potato, but that would work, too). Depending on how much gluten-free flour you are using, it also helps to toss in a SMALL amount of xanthan gum (no more than 1/4 tsp. per cup of gluten-free flour).
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