Eosinophilic Esophagitis Friendly Vegan Drop Biscuits
Total time25 min
Prep time10 min
Cook time15 min
4.8(9)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
9 servings
- 2 cups all-purpose flour
Chef's tipChoose 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
- 1 tsp sugar
- ¾ tsp salt
- 6 tbsp vegan butter, cold and cut into small cubes
- ¾ cup plant-based milk
- 1 tsp apple cider vinegar
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- 2
Stir the plant-based milk and apple cider vinegar together in a small bowl or measuring cup and set aside for 2 minutes until slightly curdled.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!