Drop Biscuits vegan and gluten free

1 3/4 cups all purpose gluten free flour (I used Red Mill)

3/4 teaspoon xanthan gum (omit if your blend already contains it)

1/4 cup cornstarch (or try potato starch or arrowroot)

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon kosher salt

2 teaspoons granulated sugar

4 tablespoons vegan butter

4 tablespoons shortening

1 cup vegan yogurt

1 tablespoon vegan butter, melted

• Preheat your oven to 425°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside.
• In a large bowl, place the flour, xanthan gum, cornstarch, baking powder, baking soda, salt and sugar, and whisk to combine well. Add the diced or grated and chilled butter and shortening, and mix to combine. Create a well in the center of the dry ingredients, add the yogurt and mix until just combined. Working quickly so the dough doesn’t get warm, drop the batter by the quarter cup using two large spoons or a 2-inch ice cream scoop about 1 1/2-inches apart on the prepared baking sheet. Do not pack the dough into the ice cream scoop. Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.
• Place the baking sheet in the center of the preheated oven and bake until lightly golden brown all over (about 15 minutes). Remove from the oven and allow to set briefly before serving.

another version:

Ingredients

2 cups All-Purpose Gluten Free Flour

1 teaspoon Xanthan Gum

1/2 teaspoon Fine Sea Salt

2 1/2 teaspoons Baking Powder

6 tablespoons vegan Unsalted Butter, cubed and cold (freeze 15 minutes)

1 cup Cold Milk

Instructions

1. Preheat oven to 425°F and spray a baking sheet with non-stick spray.

2. Sift and mix together the flour, xanthan gum, salt, and baking powder.

3. Use a pastry blender or fork to cut the butter into the flour mixture until the butter is smaller than the size of peas.

4. Stir in the milk until completely incorporated. The mixture will be a bit wet and sticky.

5. Use a spoon or large scoop to drop the biscuits onto the prepared baking sheet into 2 rows of 4. Bake the biscuits at 425°F for 10-14 minutes or until done in the center. Mine were done in 12 minutes. Serve warm or room temperature.

another version:

gluten free vegan biscuits Ingredients For the biscuits: • ▢ 

2 cups Bob's All-Purpose Gluten-Free Flour • ▢ 

3/4 cups homemade almond milk • ▢ 

2 tablespoons unrefined granular sweetener • ▢ 

1 tablespoon aluminum-free baking powder • ▢ 

1/2 teaspoon Himalayan pink salt For the add-in: • ▢ 

1/2 cup organic refined coconut oil (solid, not melted) Instructions • Preheat oven to 400 degrees.
 • Prepare a cookie sheet lined with parchment paper and set aside.
 • Add all ingredients for the biscuits to a medium-sized bowl and stir until well combined.
 • Next, add in the coconut oil and stir until it has a slightly crumbly texture.
 • Take out a handful at a time and gently shape into a round biscuit shape, taking care not to over handle the dough. • Bake at 400 degrees for approximately 15-20 minutes, or until they are golden on the top.
 • IMPORTANT: Allow the biscuits to cool completely before handling or removing from the cookie sheet. If they are removed before the coconut oil has time to solidify, they will crumble and fall apart.