I know that everybody doesn’t need a gluten free and dairy free biscuit. But if you’re like me, and you yourself are gluten free by choice or for medical necessity or your household is battling a food related disease or allergy, you know how precious a recipe like this can be.
It has honestly taken me some time to figure this one out to get the recipe just the way we like them. Now, this is like GOLD in the form of some gluten free flours and vegan butter.
If you are not gluten free, then these biscuits will (of course still taste awesome) lack a certain “fluff” that you are used to. It’s actually why wheat is so great for baking–the gluten is what helps it have that sponge-y texture. I’m pretty used to the texture of gluten free goods now, but if you’re not, you’ll see these have more of a dense or scone-like texture.
These biscuits are safe for our sweet Beckham who is soy free, dairy free, gluten free, egg free, and peanut free. He is lucky to have almond milk on the menu–but if you’re baking these for someone who can’t, feel free to sub whatever kind of milk necessary (rice, hemp, etc). If you aren’t dairy free, regular buttermilk will work for the almond milk/apple cider vinegar mixture.
Alright, roll your sleeves up, throw your apron on, and get baking 🙂 There’s so many amazing reasons in life to eat a plate full of biscuits!
Before making the biscuits, you’ll need to make this Biscuit Mix. Store it in an airtight container in the fridge for a few weeks. Don’t worry, I’ll be uploading a Cinnamon Drop Biscuit and Vegetable Pot Pie recipe soon that will help make this mix disappear!
- 2 cups brown rice flour
- 2 cups sorghum flour
- 1 cup arrowroot starch (or organic cornstarch)
- 1 cup potato starch (or tapioca starch) STARCH, not flour
- 4 teaspoons xanthan gum
- 5 teaspoons baking powder
- 2 teaspoons baking soda
- 1½ teaspoons sea salt
- Combine all ingredients in a large bowl.
- Stir until well combined.
- Store in air tight container in the fridge for up to 2 weeks.
To make the biscuits:
- 2 cups gluten free biscuit mix (recipe above)
- 3 Tablespoons coconut oil, frozen for 10 minutes
- 2 Tablespoons vegan butter, melted (soy-free if necessary or regular butter if no dairy issues)
- 1 cup almond milk + 1 T apple cider vinegar (makes buttermilk)
- Preheat oven to 425 degrees & grease a large baking sheet. (I use coconut oil)
- Put the coconut oil in a freezer safe dish or on parchment paper and set in freezer for about 10 minutes. You want it to be hard, but not rock solid.
- Combine apple cider vinegar and almond milk in a small bowl and set aside to curdle.
- Put biscuit mix in a large bowl & add in frozen coconut oil.
- With a biscuit cutter, cut in the coconut oil until it is the size of peas.
- Add the melted butter & buttermilk mixture, and stir until just combined.
- Lightly flour a surface and your hands. (or use parchment paper)
- Put biscuit mixture on the floured surface, and using hands, form into a large rectangle. The biscuits don't rise much during the baking process, so make sure the rectangle has a little height on it.
- Using a mason jar lid or biscuit cutter, cut out 12 biscuits, reshaping or re-flouring the dough if necessary.
- Place each biscuit on the baking sheet and bake for 12-15 minutes until done.
- Take out of oven & brush vegan butter on the top for an extra buttery flavor!