2 cups flour (Or gluten-free flour with xantham gum or gluten-free flour + 1/4 tsp xantham gum)
1 T baking powder
1 tsp coarse sea salt
1 T ground flax seeds (optional)
1/2 cup butter (Or vegan butter! We totally did vegan butter.)
1 T apple cider vinegar
1 cup milk of choice (We used almond milk!)
Preheat oven to 425 degrees F (220 degrees C).
Add apple cider vinegar to milk and set aside.
In a large bowl, whisk together the flour, baking powder, salt, and ground flax seeds.
Cut in the butter until the mixture resembles coarse meal.
Gradually stir in milk mixture until dough pulls away from the side of the bowl.
Turn out onto a floured surface, and knead 15 to 20 times. Pat or roll dough out to 1 inch thick.
Cut biscuits with a large cutter or drinking glass dipped in flour. Repeat until all dough is used. Brush off the excess flour, and place biscuits onto an ungreased or parchment paper-lined baking sheet
Bake for 13 to 15 minutes in the preheated oven, or until edges begin to brown.
SNACK JACK GRAVY
1/4 cup butter (Or vegan butter! We totally did vegan butter.)
1/4 cup flour (Or gluten-free flour)
1 1/2 cups warm milk of choice (We used almond milk!)
1/4 cup Cracked Pepper Snack Jack, chopped
1/4 tsp salt
1/4 tsp pepper
Heat a cast iron skillet over medium heat.
Add the flour and whisk until smooth and bubbly about 1 minute.
Add the warm milk slowly and bring to a boil.
Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness.
Add chopped Snack Jack and cook for 2 minutes, adding milk as necessary to control the thickness.
Season the gravy with salt and pepper.
Serve hot over biscuits.