Ingredients

The following ingredients have 6 Servings
  • Vegan Buttermilk:
  • 1 Cup Lite Culinary Coconut Milk
  • 1 TB White Vinegar
  • Biscuit Dough:
  • 1 Cup Gluten-Free Baking Flour (or All Purpose)
  • 1 Cup Sorghum Flour
  • 2 Tsp Baking Powder
  • 1/2 Tsp Baking Soda
  • Pinch of Salt
  • MELT Vegan Butter (melted, for brushing tops)

Instruction

  • Preheat the oven to 425°F.
  • In a small bowl, mix together the coconut milk and vinegar. Set aside.
  • In a large mixing bowl combine the flours, baking powder, baking soda, and salt. Mix together.
  • Pour in the buttermilk slowly into the center of the flour mixture and mix well until you form a stiff dough.
  • Using your hands, form 6 (1/4 cup) rounded mounds with the dough.
  • Place the biscuit mounds tightly packed together (they should be touching) in a greased seasoned cast iron skillet.
  • Brush the tops of the biscuits with some of the melted butter before placing the whole skillet in the oven,
  • Bake the biscuits for about 12 minutes, until golden brown. Remove, pull-apart, and enjoy!