Recipe: Maple Sage Biscuits (Gluten Free) by Bailey Ruskus
CREDIT Steve & Bai Ruskus
Makes about 12-14 biscuits
The Goods:
2 1/4 cups gluten free baking flour
1 tbsp baking powder
1/2 tsp baking soda
1 tsp salt
6 tbsp cold vegan butter
2 tbsp minced sage
3/4 cups + 1 tbsp unsweetened cashew milk
The Method:
First, sift the gluten free flour, baking powder, baking soda, and salt into a large mixing bowl. Add the cold vegan butter and use a fork to press and smash the butter into the flour until it's all crumbled throughout. Toss in the minced sage and stir it in with a fork. Slowly pour in the milk while stirring and when it’s all combined, knead it 2-3 times into a ball. Leave it inside the bowl and place it into the fridge for 20-30 minutes.
After your dough has cooled off, preheat your oven to 425. Remove the dough from the fridge and find a large clean surface or a large cutting board. Sprinkle the board with a dusting of extra flour. Place the dough onto the clean dusted surface and roll out the dough with a rolling pin until it’s an oval about 2 cm thick. Grab a small mouth mason jar lid and make little circle cut outs for each biscuit. Place each biscuit onto a baking sheet lined with parchment paper. Makes about 12-14 biscuits.
Grab some extra melted vegan butter and brush the tops of the biscuits with a light coating. To make big double biscuits, stack them in pairs so you have 6-7 biscuits. Bake at 425 for 12-13 minutes. Once done, remove from heat and place the warm biscuits into a basket with a clean towel to keep warm. Serve immediately while still warm. Store the leftovers in an airtight container in the fridge and consume within 2-3 days.
Bailey Ruskus, also known as Chef Bai, is a seasoned chef, activist, and holistic nutrition consultant with an audience of nearly one million across social media. Classically trained at Le Cordon Bleu in San Francisco, she uses her culinary expertise to create rich flavors with clean, nourishing ingredients, and has been a professional chef for the past fourteen years in restaurants and privately around the world. She is an advocate for people with chronic health ailments, animal welfare, and the environment. Her own plant-based journey started with her desire to heal her chronic pain from a sixteen-year battle with endometriosis after exhausting all other options. She furthered her studies with a certification in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies, and is a certified health coach from the Institute for Integrative Nutrition. Bailey now runs her business with her husband, Steve. They cook together for pop-up dinners; educate hundreds of thousands of people across the globe through their challenges, social media, and public speaking; develop recipes for their blog, magazines, and brands; consult with restaurants for a more sustainable future; and work one-on-one with individuals and families looking to heal through food. She is the author of the bestselling cookbook, Cook. Heal. Go Vegan! Her latest book Breaking Up with Dairy will be released on February 11, 2025 and is now available for pre-order. Bailey lives in sunny San Diego, California, with Steve, and their two rescue pups, Coconut and Pina.
WEBSITE/SOCIAL MEDIA:
https://www.chefbai.kitchen/
https://www.instagram.com/chef_bai
https://www.tiktok.com/@chef_bai
https://www.pinterest.com/chef_bai/