2 cups GF flour blend
1 teaspoon salt
1 tablespoon baking powder
1/2 cup (8 tablespoons) dairy-free margarine
~1 cup So Delicious Coconut Milk
1 teaspoon lemon juice
Preheat oven to 450 degrees.
Add lemon juice to the coconut milk and set aside. Mix together flour, salt, and baking powder in a large bowl. Add margarine and cut into the flour with a pastry blender (or a fork) until pea-sized crumbs form. Make a well in the center of the mixture and pour in the soured milk (start with 3/4 cup of the milk). Mix with a rubber spatula until ingredients are combined (if your dough is too stiff, add 1-2 more tbsp. buttermilk). The dough should be sticky, but you should still be able to work with it, so not too sticky. Turn the sticky dough out onto a lightly floured surface. Smooth the dough out and pat it out until it's to 1" thickness.
Cut out biscuits with a sharp biscuit cutter. And place on a greased cookie sheet. Bake for 15 -20 minutes. Remove from the oven and brush the biscuit tops with melted margarine. Serve warm, topped with chocolate gravy.
1/4 cup unsweetened cocoa powder
2 tablespoons GF flour blend
1 cup granulated sugar
1 1/2 cups So Delcious Coconut milk
1/4 cup (4 tablespoons) dairy-free margarine
1 teaspoon vanilla
In a medium sauce pan whisk together the dry ingredients. Pour in the milk and whisk vigorously to combine. Heat over medium-high until the mixture bubbles. Turn heat down to medium and stir until mixture has thickened to a gravy consistency. Remove from heat and stir in butter and vanilla.
Let cool slightly then transfer to a gravy boat. Serve warm over biscuits, or over ice cream, or brownies, or well, anything for that matter.
This post is featured on Allergy Friendly Friday.