Biscuits Gluten Free and Dairy Free
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Gluten Free Dairy Free Biscuits!

Who doesn’t love a good, flaky biscuit? They are quite versatile – bake them for biscuits and gravy, eating plain, dipping in soup, or use the batter as dumplings in soups. Gluten-free and/or dairy-free? Great! I came up with a recipe a few years ago for us GFDF folks. Gluten-free dairy-free biscuits are hard to find on the shelves, and were cost-prohibitive for us so I made my own. No food restrictions? No problem, simply use this recipe with wheat flour, butter, and buttermilk; I’ve made it this way as well for family gatherings where we had multiple dietary needs. They are delicious either way!

When talking about making gluten-free baked goods, I should disclose I like things to be heartier and healthier. This means I use less starch than most, more flours, and usually add protein powder. Most GF flour blends are largely starch, which spikes blood sugar and provides little to no nutrition. In lieu of wheat some starch is needed, but I prefer to use mostly flours from nutritious grains (not rice, which is cheap but lacking in nutrition). For some recipes like pancakes I use no starch at all. This does convey more GF flour flavor to your finished product, however, and if you’re used to store-bought GF baked goods it will taste very different to you. If my style of baking isn’t your cup of tea, that’s fine! 

Biscuits:
2 cups Flour
– 1/3 c potato starch, 1/2 c tapioca starch, 1/2 c oat flour, 1/2 c teff flour, 1/4 c sorghum flour
1 Tbsp Baking powder
1/2 tsp Salt
1/2 cup Butter/Margarine (Lard works great too)
3/4 cup Buttermilk (almond milk or cashew milk both work well)
1 Egg
1-2 scoops collagen protein powder (optional)

If you don’t have these flours feel free to substitute for something else, (I’m happy to help figure out what that may be – comment on this post or email me) or sub a GF flour blend of your choice. Regarding buttermilk: I rarely have buttermilk on hand. To make it yourself simply add some apple cider vinegar to your milk and let sit a couple minutes. I do about 1 tsp per cup of milk, so for this recipe do a little less than a tsp. (A “splash” is close enough.) This works in regular milk as well as dairy-free.

Mix dry ingredients together in a mixing bowl or stand mixer. If your butter is cold, cut it in before adding everything else. If it’s soft, feel free to add all the remaining ingredients and then mix. Plop large spoonfuls of dough on a cookie sheet (use a greased one, a non-stick one, or line with parchment or a silicone mat), I find this recipe makes 6 large biscuits, but go smaller if you’d like. Do not flatten them out, try to keep them on the tall side as they won’t rise much while baking.

Bake at 400 for 15 minutes. They will tend to fall apart easily, especially right out of the oven. While still yummy, they’ll hold together a bit better if you let them cool 5 minutes before removing from trays and cutting.

Gluten Free and Dairy Free Biscuits
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Biscuits (Gluten Free Dairy Free)

Print Recipe
Biscuits Gluten Free and Dairy Free
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

Ingredients

Flour Blend (or use 2 cups other GF flour blend)

  • 1/2 cup Tapioca starch
  • 1/3 cup Potato starch
  • 1/2 cup Oat flour
  • 1/2 cup Teff flour
  • 1/4 cup Sorghum flour

Remaining Ingredients

  • 1 Tbsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 cup Butter/Margarine lard works great too
  • 3/4 cup Buttermilk make with almond or cashew milk
  • 1 Egg
  • 1-2 scoops Collagen Protein Powder (optional)

Instructions

  • Mix dry ingredients together in a mixing bowl or stand mixer.
  • If your butter is cold, cut it in before adding everything else. If it's soft, feel free to add all the remaining ingredients and then mix.
  • To make dairy-free buttermilk: add a little less than 1 tsp Apple Cider Vinegar to your almond/cashew milk.
  • Plop large spoonfuls of dough on a cookie sheet (use a greased one, a non-stick one, or line with parchment or a silicone mat), I find this recipe makes 6 large biscuits, but go smaller if you'd like. Do not flatten them out, try to keep them on the tall side as they won't rise much while baking.
  • Bake at 400 for 15 minutes. They will tend to fall apart easily, especially right out of the oven. While still yummy, they'll hold together a bit better if you let them cool 5 minutes before removing from trays and cutting.
Servings: 6 Biscuits (large)

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