Eosinophilic Esophagitis Friendly Vegan Buttermilk Biscuits

Total time39 min

Prep time15 min

Cook time14 min

Eosinophilic Esophagitis Friendly Vegan Buttermilk Biscuits

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Ingredients

8 servings

For the vegan buttermilk

1 cup unsweetened plain dairy free milk
OATLY! 100% VEGAN THE ORIGINAL OAT MILK Ripple Unsweetened Original Plant-Based Milk Planet Oat® Extra Creamy Original Oat Milk Califia Farms Zero Sugar Oat Milk - 48 Fl. Oz.Pacific Foods Original Hemp Milk
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1 tbsp apple cider vinegar

For the biscuits

2 cups all-purpose flour, plus more for dusting
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 tbsp baking powder
½ tsp baking soda
1 tsp fine salt
1 tsp granulated sugar
6 tbsp vegan butter, very cold

For brushing

1 tbsp vegan butter, melted

Instructions

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Stir the dairy free milk and apple cider vinegar together in a small bowl or measuring cup and set aside for 5 minutes, until slightly curdled and thickened.
2
Whisk the flour, baking powder, baking soda, salt, and sugar together in a large mixing bowl until evenly combined.

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