Breakfast/ Gluten-Free/ Recipes

Flaky Gluten-Free, Dairy-Free Biscuits

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.)

False.

BEHOLD.

glutenfreebiscuits_pin
Flaky Gluten-Free Biscuits
Makes 8 deeelicious biscuits
inspired by this recipe 

Ingredients

  • 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
Directions
 
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.
DSC 0535
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!
DSC 0539
Ahhhh…fluffy biscuits. Sundays are happy again.

DSC 0538Notes:

  • 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.

 

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  • RLR at Mom's Magic
    at

    My husband and I used to do a big breakfast every weekend – back before we had kids. We’d sleep late, and eat breakfast around 10:30. Pancakes & sausage or bacon, eggs, and biscuits. Sometimes grits, too. We don’t do it as often now, even though I have finally learned how to make gravy…. This kind of meal usually makes its appearance as breakfast-for-dinner; our kids LOVE it! But I’m trying to teach us all to eat a bit healthier. [Oddly, about 30 minutes ago I said (to myself), “Nevermind the calorie count for today, just eat what you want AND have a glass of milk. Tomorrow is a new day.”]

  • Trisha
    at

    Yessss! Thanks for sharing! I’m a sucker for really good biscuits and gravy from scratch, with a runny egg. My favorite ever was a mushroom gravy from a place here in town called The Weary Traveler, but sadly (or thankfully?) it was a special so I can’t just have it any time I want.

  • Cindy @ Paper Peonies
    at

    Yay! You posted the recipe. Thank you so much! Discovering that I have a gluten allergy has been a tough adjustment but finding recipes like this one makes this gluten issue not as bad.

  • Hannah
    at

    Omelettes!

  • Ashley @ Life and Fitness
    at

    OH MY GOSH. I have been gf for two years now and have not found a biscuit that doesn’t taste like cardboard! I am trying these asap. Btw, I like Van’s frozen gf waffles. They aren’t as good as homemade, but def. not bad for gf.

  • janetha
    at

    What a simple recipe! I can’t wait to try it out. I love that you put 1 T of salt instead of 1 t of salt in the first batch. Totally something I’d do. Whoops!

    I LOVE Ruth’s Diner’s biscuits.. mmm.. but my favorite brunch food all around would probably have to be French toast with a runny egg.

  • Nicole Stout
    at

    These look amazing! I love how you can easily make it vegan by replacing the egg whites with egg replacement powder.

  • Mary
    at

    Hello. I have tried these bisquits twice now and they have not come out very well. The first time, I did substitute, not good. The dough was like pancake batter. (I used almond milk and Smart Balance). The 2nd time (using all correct ingredients), they were a bit better but definitely not like the pic. I cut recipe in half and then my mistake was adding too much egg white, then when mixing, it got too soupy so I ended up leaving out a good portion of the hemp milk mixture. Any ideas on what I am doing wrong????

    I’d love to find a great go-to bisquit recipe that is gluten and dairy free.

    Thanks so much.
    Mary

    Thanks alot.

    • Mary
      at

      oops I mean biscuits. sorry. LOL

    • Teri [a foodie stays fit]
      at

      Hi Mary! It could be a different brand of flours causing the issue, or perhaps the tweaks you’ve made. Have you tried following it exactly without substitutes and without cutting it in half?

  • LAQ
    at

    Uh….how have I not made these yet?!?!?

  • Mary
    at

    Hi Teri; well that could be it, the flour. I used a Kroger generic brand of gf flour and I’m not even sure what’s in it. HA! I did try it again using your ingredients though but did not cut in half. I will try again. Thanks so much for responding.

    Mary

  • Kaye Kalman
    at

    Typed in a search for gluten free dairy free biscuits and this was the first one to pop up. I was pretty excited until I discovered that the last ingredient in the recipe is 2 egg whites. Sadly this makes these biscuits NOT dairy free. Eggs are a dairy product. With my husband having a wheat allergy an egg allergy and a milk allergy finding a decent biscuit or bread has become exceedingly difficult

    Kaye

    • Teri [a foodie stays fit]
      at

      Eggs actually are not dairy. Dairy products are milk or milk derived products that come from mammary glands. Eggs don’t come from mammary glands. You may have an egg sensitivity but that’s different than a dairy intolerance 🙂

  • LAQ
    at

    I just saw that I pinned this a while back but never actually made them. Well…I will just have to remedy that.

    I had no idea we both felt so strongly about the humble biscuit.

    Dear Lord, why are they so perfect and good…