1 1/2 c sorghum
¾ c potato starch (or corn)
2 packets gelatin
1 ½ tbsp baking power
½ tsp baking soda
1 tsp salt
2 tbsp honey
½ c earth balance butter
¾ c buttermilk (1 tsp vinegar to 1 c coconut milk)
Directions
- Preheat the oven to 375°F. Spray a baking sheet with nonstick spray or cover baking sheet with parchment paper.
- Mix dry ingredients in large bowl with fork.
- Sprinkle the butter cubes evenly over the flour mixture and mix with electric mixer until mixture becomes crumbly.
- Add buttermilk and mix until blended.
- Roll ice cream scoop sized balls of mixture and press top and bottom slightly to make a biscuit shape. Place 2 inches apart on baking sheet.
- Bake 15-18 minutes or until lightly browned. Brush tops of biscuits with butter. Enjoy!
Hi, and thank you for this recipe! I was wondering if you keep the gelatin dry and mix it in with the dry ingredients, or if you follow the instructions on the packet first. Thanks for your time! We appreciate your recipes and blog!
ReplyDeleteI mix it right in with the dry ingredients. Thanks for the kind words. Enjoy!
ReplyDelete