Ingredients
Instructions
Recipe Notes
Source: Nora Cooks
- 2 cups unsweetened non-dairy milk
- 1 tablespoon apple cider vinegar
- 3 1/2 cups all purpose flour, plus more as needed
- 1 cup almond flour
- 2 tablespoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons salt
Instructions
- Preheat the oven to 425 degrees F.
- Stir the apple cider vinegar into the non-dairy milk and set aside to curdle.
- Whisk the 3 1/2 cups flour, almond flour, baking powder, baking soda and salt in a large bowl.
- Pour the milk/vinegar mixture into the dry ingredients, and mix. Avoid over stirring.
- Dump the dough onto a floured surface and gently work it together with your hands, adding a little more flour if it's too sticky. Roll the dough about 1/2 inch thick, then use a biscuit cutterand cut out the biscuits. Continue re-rolling the dough until you have used it all.
- Place the biscuits on a baking sheet lined with a silicone mat or parchment paper. Bake for about 12 minutes until light golden brown and fluffy. Allow to cool for a few minutes, serve and enjoy!
Recipe Notes
- I used cashew milk, but you can use any non-dairy milk such as: soy, coconut or almond milk. Just make sure it's unsweetened and unflavored.
- May substitute whole wheat flour for the all purpose flour. I haven't tested it with gluten free flour.
- May use almond meal instead of almond flour.
Source: Nora Cooks