Easy Vegan Gluten-Free Biscuits

Preheat oven to 400 degrees F (204 C) and set out a baking sheet. To a large mixing bowl, add potato starch (1 cup), almond flour (1.25 cup), cornstarch (1 tbsp), sea salt (1 tsp), baking powder (2.25 tsp), organic cane sugar (1 tbsp), and nutritional yeast (2 tsp) (optional) and whisk to combine.

Add vegan butter (4 tbsp) and use a pastry cutter, whisk, or fork to "cut" the butter into the flour until small bits remain.

Gradually add light coconut milk (0.5 cup) to the dry mixture and gently stir with a spoon to combine, aiming for a semi-sticky dough. Adjust with 1-2 tbsp of almond flour or potato starch if too wet, or more light coconut milk if too crumbly.

Transfer your dough onto a well-floured surface (using gluten-free flour, potato starch, or almond flour) and dust the top with a little extra flour. Handling as little as possible, form into a 1-inch-thick disc with your hands.

Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching.

Continue, reforming dough as needed, until all of the dough is used (this recipe yields about 12-14 small biscuits or 6-8 medium biscuits). Brush the tops of the biscuits with melted [vegan butter] (optional).

Bake for [14-18 minutes] or until they look dry and fluffy. Watch carefully to avoid burning. Remove biscuits from oven and let rest on the pan for minutes (10). Then transfer to a serving plate. Warm or room temperature is best for serving. Start 18m timer

Best when fresh. Store leftover biscuits covered at room temperature for 3-4 days or in the freezer up to 1 month. Reheat in a 350 degrees F (176 C) oven. These would go well with vegan gravy, and are especially delicious with a little vegan butter and jam or compote!