Description
These Gluten-Free Vegan Skillet Buttermilk Biscuits make the perfect side dish on your dinner table. They are made with a vegan buttermilk, gluten-free baking flour, vegan butter and flax eggs that bakes up light and fluffy, and are baked right in the skillet to get these delicious biscuits on your table in just 40 minutes.
Ingredients
- 1 cup plant milk (flax, oat, almond, cashew, coconut, etc.)
- 2 teaspoon apple cider vinegar
- 4 tablespoons ground flaxseed meal
- 1/2 cup water
- 2 cups gluten-free 1:1 baking flour (affiliate link)
- 1 tablespoon baking powder
- 1 tablespoon sugar (optional)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons nutritional yeast
- 1/2 cup vegan butter, melted
Topping
- 3 tablespoons vegan butter, melted
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 tablespoon fresh parsley, diced
Instructions
In a glass measuring cup (or bowl) combine the plant milk with the apple cider vinegar and let it sit for 15 minutes to “curdle” into a buttermilk.
In a bowl, stir together the flaxseed meal and 1/2 cup of water and let it sit to “gel up” to make flax eggs.
Preheat the oven to 400 degrees F. In a large bowl whisk together all of the dry ingredients. After 15 minutes has passed, gently fold in the buttermilk, flax eggs, and melted butter just enough to combine, don't over mix- lumps are ok!
Drop 2 heaping tablespoons per biscuit in your ungreased Calphalon Premier™ Hard-Anodized Nonstick 10-Inch Fry Pan. Bake in the oven for 25 minutes.
While the biscuits are baking, make the topping. Melt the three tablespoons of butter, then stir in the garlich powder and salt. Dice the parsley.
Remove the skillet from the oven and pour the melted butter mixture over top of the biscuits evenly. Garnish with the diced parsley and serve.
Notes
*This is a sponsored post developed for Calphalon.
- Prep Time: 15 minutes
- Additional Time: 0 hours
- Cook Time: 25 minutes
- Category: Side Dishes
- Cuisine: American