2 ¼cupsall-purpose gluten-free flour blend(we use Bob's Red Mill 1:1)
1teaspoonxanthan gum(optional but recommend for best texture)
½cupunsalted vegan butter, frozen
1cupunsweetened almond milk
additional butter or cooking spray for brushing
In a large bowl, sift together the flour, xanthan gum, sea salt, and baking powder.
Using a box grater, grate the frozen butter into fine shreds. Add the butter to the flour mixture and use a pastry cutter or a fork to combine until it resembles coarse sand. (see notes)
Make a well in the center of the bowl and add in the almond milk. Mix well until all the flour is incorporated but be careful not to overmix. Form the mixture into a ball and knead 4-5 times.
Press or roll the dough out into a 2" tall rectangle on a floured surface. Use a biscuit cutter or one-cup measuring cup to cut out the biscuits. Be sure not to twist the cutter! (see notes)
Place the biscuits onto a greased baking sheet and refrigerate for 1 hour.
Preheat oven to 425°F.
Transfer the baking sheet to the oven and bake for 20-25 minutes or until the tops are golden brown. Brush the tops with butter or spray with cooking spray in the last 5 minutes of baking.
Let cool for 10 minutes before serving.
Freeze the butter
This is one of those hacks that yields amazing results. You want to throw your stick of vegan butter in the freezer at least an hour before making your biscuits. Those cold pieces are what create little pockets of fat, which in turn will create layers and layers of dough.And please take my advice and use the box grater tip for your butter. Cutting butter into pieces just doesn't distribute the butter as well as grating it.
Don't use your hands
Using your hands at all to combine the dough will start to melt it, and that will just take those little fat pockets away. Instead, use a fork to lightly combine everything together. When forming the dough into a ball and later a rectangle, work quickly.
Make sure not to twist
When cutting the dough into biscuit shapes, be sure to just press the biscuit cutter down and pull up. Don't twist the biscuit cutter. When you twist it, that creates a seal on the edges of the biscuits, making it harder for them to rise as they would otherwise.
Let it rest
Letting the biscuits rest for 10 minutes after baking will help in forming those flaky layers of dough.