Low FODMAP Vegan Buttermilk Biscuits

Total time39 min

Prep time15 min

Cook time14 min

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Ingredients

8 servings

For the vegan buttermilk

1 cup unsweetened plain dairy free milk
Silk Original Almond Milk Silk Unsweet Almond Milk, 64 fl oz Blue Diamond Almond Breeze Original Almond Milk Almond Breeze Original Shelf Stable Almond Milk - 32 Oz Silk Unsweetened Almond Milk - 96 Oz
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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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