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Drop Biscuits - Gluten and Dairy Free

Ingredients:

2 cups gluten-free 1:1 baking flour (make sure it contains xanthan gum) 1 tbsp baking powder 1½ tsp garlic powder (increase to 2 tsp if you love garlic) ¾ tsp salt 1 cup dairy-free milk (e.g., unsweetened almond, oat, or coconut) 1 tbsp apple cider vinegar or lemon juice (added to the milk to create a vegan "buttermilk") ½ cup vegan butter, melted

Directions

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Make Vegan Buttermilk: In a small measuring cup, combine your dairy-free milk and the apple cider vinegar. Let it sit for 2-3 minutes to curdle slightly. Mix Dry Ingredients: In a large bowl, whisk together the gluten-free flour, baking powder, garlic powder, and salt. Combine Wet and Dry: Pour the melted vegan butter and the "buttermilk" mixture into your dry ingredients. Stir gently with a fork or spatula until a sticky, thick dough forms. Be careful not to overmix. Form the Biscuits: Use a cookie scoop or a spoon to drop 1.5-inch mounds of dough onto your prepared baking sheet, leaving about 2 inches between each biscuit. Bake for 12 to 15 minutes, or until the tops are golden brown and the bottoms are slightly crisp.