Ingredients
Equipment
Method
- Heat oven to 425°F with a rack in the center. Lightly grease a 10-inch cast-iron skillet.
- Whisk gluten-free flour blend, almond flour, baking powder, baking soda, salt, garlic powder and chives in a large bowl.
- Cut cold vegan butter into dry ingredients using a pastry cutter or fingertips until pebble-size pieces remain. Work quickly so the fat stays cold.
- Stir dairy-free yogurt, 1/3 cup milk and vinegar together. Pour over dry ingredients and fold just until a soft, cohesive dough forms. If dry flour remains, add milk by teaspoons; do not make a pourable batter.
- Rest dough 10 minutes so the gluten-free flour hydrates, then turn onto a lightly floured surface. Pat into an 8-by-6-inch rectangle, fold in thirds once and gently pat to about 1-inch thick.
- Cut into 9 equal squares with a sharp bench scraper. Nestle biscuits in the greased skillet with a small gap between pieces.
- Bake 21–23 minutes until the tops are golden and the centers feel set when gently pressed. If using a probe thermometer, aim for about 200–205°F in the center of a biscuit.
- Brush lightly with melted vegan butter and remaining chives if using. Cool in the skillet 2 minutes, then transfer to a rack for 10 minutes before splitting.
Nutrition
Notes
Flour blend: Use a blend designed for one-to-one baking that already contains xanthan gum. Flour blends vary in absorption, so add any extra liquid a teaspoon at a time; do not substitute straight coconut flour.
Tender layers: Cold pieces of vegan butter make pockets as the biscuits bake. Fold the rested dough only once, with a gentle hand, rather than kneading repeatedly.
Why rest the dough: A 10-minute pause lets rice flour and starches hydrate. Cutting biscuits immediately can leave dry edges and a crumbly center.
Dairy-free yogurt: Use thick unsweetened coconut or soy yogurt. A thin pourable yogurt requires less added milk; avoid sweetened or vanilla varieties.
Serving: Wonderful alongside roasted fennel soup or a brunch scramble. Split only after cooling briefly so the gluten-free structure has time to set.
Storage and reheating: Store cooled biscuits airtight for up to 2 days at room temperature or freeze up to 2 months. Warm at 325°F, covered for the first few minutes, then uncover briefly to refresh the crust.
