Gluten free dairy free buttermilk biscuits

Name: Gluten free dairy free buttermilk biscuits
Total time: 45 min
Yield: 12 servings
Ingredients: 224 g almond flour; 128 g xanthan gum; 2 Tbsps sugar; 1.25 tsps salt; 5 Tbsps butter; 2 free range eggs; 63.75 ml vinegar

Gluten Free Dairy Free Buttermilk Biscuits - A gluten-free, dairy-free, lacto-ovo vegetarian, and FODMAP-friendly side dish. This recipe covers 2% of your daily requirements of vitamins and minerals. Best enjoyed during a Southern cuisine meal or brunch.

Ingredients

almond flour

224 g

xanthan gum

128 g

sugar

2 Tbsps

salt

1.25 tsps

butter

5 Tbsps

free range eggs

vinegar

63.75 ml

Method

Preheat oven to 400 degrees
Make the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar.
Let stand.
Stir together the almond flour, cornstarch, baking powder, xanthan gum, salt, and sugar until well combined.
Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
Stir in the eggs and buttermilk. If your dough seems a little bit wet so add 1-2 more Tbsp of almond flour. You want your dough to be sticky but not wet.
Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.
Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.
Bake for 17-20 minutes, or until nicely browned.