- 6 tablespoons very cold vegan butter
- ⅓ cup superfine brown rice flour
- ⅓ cup sweet white rice flour
- ½ cup tapioca flour
- ½ cup cornstarch
- 1 teaspoon potato starch
- 1 teaspoon xanthan gum
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 2 – 3 teaspoons granulated sugar
- 1 teaspoon Kosher salt
- ½ teaspoon freshly ground black pepper
- 1 cupSilk, unsweetened original cashew milk
- 1 tablespoon Thai red curry paste
- 1 scallion, light and dark green parts only, sliced very thin
- 1 tablespoon minced cilantro leaves
- Slice the vegan butter into small cubes, place them in a bowl, and place the bowl in the freezer to chill.
- Preheat the oven to 425°F.
- In a large mixing bowl combine the brown rice flour, sweet white rice flour, tapioca flour, cornstarch, potato starch, xanthan gum, baking powder, baking soda, sugar, salt and pepper. Whisk together until completely combined.
- Cut the cold butter pieces into the flour mixture using a pastry blender, two knives, or your fingertips until the mixture resembles coarse crumbs.
- In a measuring cup whisk the Silk, unsweetened original cashew milkand the red curry paste together until completely combined. Add the Silk mixture to the bowl and gently mix until the dough begins to come together. Once the liquid is absorbed gently fold in the scallions and cilantro.
- Lay a large piece of plastic wrap over your kitchen counter and turn the dough out on top of it. Working quickly, gather the dough into a mass and gently pat into a thickness of ¾-inch.
- Cut the dough into 2½-inch squares with a knife or into 2½-inch rounds with a floured biscuit cutter.
- Arrange the biscuits no more than 1-inch apart on a baking sheet and bake in the oven for 12-15 minutes or until golden and cooked through. Allow to cool before serving so that the flavors can develop.