You asked for the biscuit recipe first; I deliver. You give me biscuit; I eat biscuit. You give me 4 biscuits; I eat 4 biscuits. I can’t help it. I love biscuits.
So when I cut out gluten, Sundays suddenly became sad. Because Sundays are make for bacon and biscuits and coffee. No gluten, no biscuit. No happy Sundays. (Here’s the gluten-filled biscuit recipe I used to use.)
Flaky Gluten-Free Biscuits
Makes 8 deeelicious biscuits
inspired by this recipe
- 1/2 c. cornstarch
- 1/2 c. arrowroot starch/powder
- 1 c. brown rice flour
- 4 t. baking powder
- 1/2 t. baking soda
- 1 t. salt
- 4 T coconut oil, refrigerated
- 1 T apple cider vinegar
- 1 c. hemp milk
- 2 egg whites
1. Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
2. Combine the vinegar and milk in a measuring cup. Set aside.
3. In a medium mixing bowl, combine the cornstarch, arrowroot starch, brown rice flour, baking powder, baking soda and salt.
4. Add the cold coconut oil (it should be solid) and cut into the flour mixture with a pastry cutter, or use two knives. Or, just use your fingers. Just be sure to leave some bigger pieces of solid oil. Think big clumpy sand, not fine Hawaii-beach-quality sand.
5. Add the egg whites to the milk mixture and stir to combine well. [The milk mixture should have been jazzin’ with the vinegar for at least 2 minutes before adding the egg whites.]
6. Add the liquid to the dry goods and stir until just combined. You’ll have a wet, sticky dough. Be careful not to over-stir my friends. It’s ok if there is still a little flour that’s not mixed it. Gluten-free biscuit fluffiness relies on not being overworked.
7. If you want life to be easy, make drop biscuits. Just plop 8 globs of the dough down on your prepared pan. Or, if you wanna be fancier, put down a nonstick sheet (like a Silpat) or wax paper and drop the dough on it. Spray your hands with nonstick spray, gently pat out the dough using your hands to about 3/4″ thick, and cut out biscuits. I made a couple like that (see the front right one?)…and then I decided it was too much of a pain to transfer to the pan. So back to drop biscuits I went. And I actually liked the texture of the drop biscuits better.
8. So, once you have your drop biscuits or your pretty-fancy-pain-in-the….cut-out biscuits on your pan, put in the oven and immediately lower the temperature to 400 degrees. Bake for 15-20 minutes, until just brown on tops. The bottoms should be golden brown too. Be careful not to over-bake my friends!
Ahhhh…fluffy biscuits. Sundays are happy again.
- You could easily sub Earth Balance for the coconut oil. There is a definite coconut taste, so if you don’t like it, use butter or Earth Balance.
- You could easily sub any other milk you have on hand. I like hemp because it’s extra creamy.
- I did tinker with a vegan version (based on this one) but didn’t like it as much. Then again, I patted the dough too thin so they were a little crunchy.
- If you don’t need a gluten-free option (or want to be ambitious and make both versions if you have guests, this is my simple fool-proof biscuit recipe full of regular flour)
Favorite brunch food: go! Biscuits and bacon are in a tie for me so I try to eat them together when at all possible. I also loooove waffles but haven’t found a gluten-free version that makes my heart pitter-patter like the wheat-filled ones.