Monday, March 14, 2016

Hemp Buttermilk Biscuits | Perfect Gluten Free Biscuits | Vegan

Best vegan biscuits ever | gluten free baking | vegan bakingbest vegan biscuit recipe | gluten free biscuit recipe

I’ve spent decades experimenting on the perfect biscuit. One that’s’ light, moist, and slightly fluffy. A good biscuit can soak up vegetarian gravy or strawberry shortcake fixings without getting soggy. The Hemp Buttermilk proved to be the missing ingredient to earlier trials. If making the Shortcake Biscuit variation, the quick hemp buttermilk recipe can be used. Using our house GF flour blend is the other secret ingredient to perfection. Gluten free flour blends are easy to make and economical. I always double or triple the recipe and save extra for another recipe, another time. This specific gluten free blend uses GF oat flour which is a light, whole grain and naturally binding flour. Going gluten free and vegan can be a great combination in baking. When done right, a light crumb, perfect moistness, and great flavor arises. Trust me on this… like I said, I’ve spent decades.

About Biscuit making: Its’ all about the magic touch in this department. I prefer to use my hands when incorporating the flour with the fat. It is important to NOT overmix the shortening/fat into the flour. Also- make sure the fats are chilled first. The key to a flaky biscuit is for some of the fats to remain solid and not to melt during mixing. Follow the instructions and you’ll be just fine. Biscuit making takes practice. Relax, and enjoy the process.

This recipe is my plant based, gluten free, hemp infused version inspired by the classic biscuit recipe published by the cookbook: The Joy of Cooking.
Recipe makes eight 4inch drop biscuits

Chill in freezer for 10 minutes:
3T Organic vegetable shortening (Spectrum a good brand)
3T Vegan Butter (Earth Balance)

In medium bowl, mix the dry ingredients together:
2c   Basic GF Flour blend, link to recipe 
1.5t baking powder
1/2t baking soda
1/2t salt

 Cut chilled fats with knife into 1 inch pieces. Add to flour mixture and cut in with a pastry blender until mixture resembles small pea size pieces . Alternatively, hands can be used. With fingers rub the fats with the flour until pea size pieces occur. Don’t overdo this step. It is important for the fats to not melt and to stay solid.

½ c   Hemp Buttermilk, link to recipe
1/4c Full fat coconut milk, stirred first

Mix with spoon until everything holds together and is incorporating. Again, it is important NOT to overmix. Just mix together enough to create a batter. The batter will be moist and sticky, but not smooth. Drop large spoonfuls of batter (about 1/3c) onto ungreased cookie sheet 1.5inches apart. Brush with melted vegan butter or coconut oil for lightly browned crust, optional.

Bake 8-10 minutes @ 425. Finished biscuits will have slightly browned peaks on top of biscuit. It is better to err on the side of underbaking. Overbaked Biscuits will be dry, especially if you are baking in high altitude conditions.

VARIATION: STRAWBERRY SHORTCAKE BISCUITS                                              Add 1T cane sugar to dry ingredients and follow recipe above.
         Then proceed to our Strawberry Shortcake recipe.

Copyright Disclaimer:  The information provided here is copyright protected and used with written permission. Recipes are for personal use only and may not be used for any other purpose(s) without the written consent of Revolution in the Kitchen, Herban Kitchen, Sarah Gordon and/or Veg Fresh Cookery. Commercial use is not authorized. We offer restaurant menu consultations and food industry consultations. For more information email:

No comments:

Post a Comment