- 2 1/4 cups all-purpose gluten free flour
- 1 teaspoon salt
- 1/2 teaspoon of sugar
- 2 Tablespoons baking powder
- 1 teaspoon baking soda
- 1/8 teaspoon of white pepper
- 10 tablespoons butter substitute, cold
- 1/2 tablespoon of Dijon mustard
- 1 tablespoon of dried green herbs (tarragon, basil, thyme etc)
- 3/4 cup goat milk
- 2 tablespoon vinegar
- Preheat oven to 425°F.
- In a large bowl, whisk together the flour,herbs, salt, pepper, baking powder, baking soda and sugar. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse cornmeal.
- Add the vinegar to the goat milk to create a buttermilk substitute
- Whisk the mustard into the milk until incorporated. You may need an additional 1-2 tablespoons of milk to insure all the flour is moistened. Form the dough into a ball and knead about 10 times in the bowl.
- Roll the dough out on a floured board to desired thickness. I made mine about 2 inches thick by 1 1/2 inches is the ideal thickness. Use a 2 inch biscuit cutter to cut the biscuits. Re-roll dough as needed.
- Place biscuits on an ungreased baking sheet and bake 10-14 minutes or until done (cooking time will depend on thickness of the biscuit). Serve warm.
TIP: for golden brown biscuits, brush with an egg wash!