Delicious Gluten-Free Biscuit Recipe for Everyone
Attention foodies and health enthusiasts! I’m here to introduce you to a recipe that will tantalize your taste buds and nourish your body. Introducing my gluten-free biscuit recipe, a perfect treat for those on a gluten-free diet or seeking healthier alternatives.
I understand the struggle of finding delicious gluten-free recipes that don’t sacrifice on flavor and texture. That’s why I’ve spent countless hours perfecting this recipe, so you can enjoy flavorful, moist, and flaky biscuits without compromising your dietary needs.
Whether you are someone with celiac disease, gluten sensitivity or simply looking to eat healthier, these biscuits will be a delightful addition to your breakfast, brunch or dinner table. No dry or crumbly biscuits here!
My recipe uses a special blend of gluten-free purpose flour combined with xanthan gum to achieve the right texture and slight chewy bite. Instead of regular butter, I use vegan butter and yogurt for moisture and richness combined with apple cider vinegar for acidity in the dough.
And if you are not dairy-free, feel free to swap vegan butter and yogurt with regular butter and dairy-based plain yogurt. Plus, you can customize this recipe by adding cranberries or even chocolate chips!
Get ready to break through your dietary restrictions without sacrificing flavor or texture. Let’s dive in and create some scrumptious treats together!
Why You’ll Love This Recipe
Are you tired of bland gluten-free recipes that taste like cardboard? Look no further, as I present to you a delicious Gluten-Free Biscuits recipe that will make your taste buds dance!
Firstly, these biscuits have the perfect texture – they’re flaky and have a buttery taste, just like traditional buttermilk biscuits. The secret ingredient is xanthan gum, which acts as a binding agent to give you the perfect consistency.
Not only are these biscuits gluten-free, but they’re also dairy-free! Instead of heavy cream or buttermilk, we use a combination of yogurt and apple cider vinegar to give it a tangy flavor. You can even make them vegan by using non-dairy yogurt!
The best part about this recipe is how easy and quick it is to make. With just 10 minutes of prep time, you’ll have warm and fluffy biscuits on your plate in under 30 minutes. Plus, you don’t need any fancy equipment like a stand mixer or rolling pin. Just mix the ingredients together and drop spoonfuls onto a baking sheet – it’s that simple!
And if you’re feeling adventurous, there are plenty of variations you can try. Add some cranberries or chocolate chips for a sweet twist or swap out the flour blend for your favorite gluten-free flour. The possibilities are endless!
In conclusion, this Gluten-Free Biscuits recipe is everything you want in a biscuit – flaky, buttery, and easy to make. Plus, it’s gluten-free and dairy-free, making it accessible to anyone with dietary restrictions. So why not give this recipe a try and indulge in some guilt-free comfort food?
Ingredient List
For this gluten-free biscuits recipe, you will only need a few simple and easy-to-find ingredients. Here is the list:
- 2 cups of gluten-free all-purpose flour blend (Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour or King Arthur Measure for Measure Flour are great options)
- 4 teaspoons of baking powder
- 1 teaspoon of baking soda
- 1 teaspoon of salt
- 2 tablespoons of sugar
- 1/2 cup of butter (or vegan butter for dairy-free option), cold and cubed
- 3/4 cup of buttermilk (or dairy-free yogurt like coconut or almond milk yogurt mixed with apple cider vinegar to make “buttermilk”)
- 1 large egg
- Optional: 1/2 cup of dried cranberries or chocolate chips for added sweetness
Note: If your gluten-free all-purpose flour blend doesn’t contain xanthan gum, add 1/2 teaspoon to the ingredient list.
All of these ingredients can be found in most grocery stores and do not require any fancy equipment or techniques.
The Recipe How-To
Now that we have seen the ingredients, let’s get right into making these delicious Gluten-Free Biscuits. The recipe is fairly simple and straightforward, so you can count on a perfect bake every time!
Step 1: Preheat Your Oven
First, we need to get the oven “warmed up and ready” for our biscuits. Preheat the oven at 450 degrees F (230 degrees C). This high-temperature setting helps us achieve perfectly flaky biscuits.
Step 2: Mix the Dry Ingredients
In a medium-sized mixing bowl, whisk together all of the remaining dry ingredients which includes gluten-free flour, baking powder, baking soda, and salt until everything is evenly distributed.
Step 3: Add Cold Butter
Now it’s time to bring in some fat and flavor to these biscuits. Cut your cold butter into small cubes and mix them thoroughly with the dry ingredients using a pastry cutter until it resembles a coarse meal.
Step 4: Create Buttermilk Mixture
In a separate small mixing bowl, whisk together the wet ingredients—the dairy-free yogurt-derived vegan yogurt, egg whites and apple cider vinegar—until its consistency becomes creamy-smooth.
Step 5: Combine Wet and Dry Ingredients
Add your wet mixture to your dry mixture and stir briskly until everything gets combined just right!
Step 6: Make Biscuits
Line a baking sheet with parchment paper and using an ice cream scoop or spoon—portion twelve equal parts onto your lined baking sheet at about two inches apart from each other. You can also drop** cut-off biscuit dough edges onto a different baking pan to utilize it too!
Step 7: Bake Biscuits
Place this baking sheet into the preheated oven for fifteen minutes, These biscuits will still look pale, but by that time, you’ll see they have perfectly risen.
Step 8: Prepare Top and Serve
Take the biscuits out and brush with melted butter lightly. Serve them warm for breakfast, brunch, or as a side with your favorite meals. They can also be chilled or frozen for later use.
Now that you have successfully made your Gluten-Free Biscuits, enjoy your creation along with your preferred pairing!
Substitutions and Variations
Are you looking for ways to customize this gluten-free biscuit recipe? I’ve got you covered! Here are some substitutions and variations that you can try:
– Dairy-free: If you’re vegan or have a dairy allergy, you can easily make these biscuits dairy-free. Simply replace the butter with a non-dairy spread or coconut oil, and use non-dairy yogurt instead of regular yogurt.
– Flours: This recipe calls for a gluten-free flour blend, but you can use your favorite flour mix. I recommend King Arthur Gluten-Free Flour, Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour, or a homemade blend of rice flour, potato starch, and tapioca flour. Just make sure the blend used has xanthan gum in it or the biscuits may not hold together as nicely.
– Fruit: You can mix in dried cranberries or diced apples into the biscuit dough for a fruity twist on this classic recipe.
– Chocolate: Have a sweet tooth? Add some chocolate chips into the dough for a decadent treat!
– Bisquick option: Replace the flour mix with Bisquick gluten-free mix and follow the remaining steps in the recipe.
– Buttermilk biscuits: If you prefer buttermilk biscuits, simply substitute ½ cup of plain yogurt with ½ cup of unsweetened almond milk mixed with 1 tablespoon of apple cider vinegar to make dairy-free buttermilk.
With these substitutions and variations, you can make this easy gluten-free biscuit recipe your own and impress your family and friends with your baking skills.
Serving and Pairing
Now that your gluten-free biscuits are ready, let’s talk about the best way to enjoy them. These flaky gluten-free biscuits are perfect on their own or can be paired with a variety of savory or sweet toppings.
For a classic breakfast option, try topping your biscuits with scrambled eggs and bacon. You can also make a savory sandwich by adding some avocado, turkey and cheese in between two layers of biscuits.
If you have a sweet tooth, try spreading some organic butter and cranberry chia jam on top of those warm biscuits. The combination of fluffy biscuit texture and sweet flavors is sure to please. You could also serve the biscuits with some slices of fresh apple and cinnamon.
These biscuits also go well with soups and stews. Serve them alongside a hearty bowl of chili or vegetable soup for a satisfying meal.
For those who prefer to keep it simple, pair your biscuits with a cup of coffee or tea for an easy and quick snack.
Regardless of how you choose to enjoy these gluten-free biscuits, they are sure to be a hit among friends and family alike. Enjoy!
Make-Ahead, Storing and Reheating
Once you have prepared these flaky gluten-free drop biscuits, you may want to save some for later. Luckily, they can be easily stored and reheated for a quick breakfast or snack.
If you plan on making them ahead of time, simply store the cooled biscuits in an airtight container in the fridge for up to 3 days. When ready to serve, reheat them in the oven at 350°F for about 5-7 minutes until warm and crispy.
For longer storage, you can also freeze the baked biscuits. Wrap each individual biscuit in plastic wrap or foil and store them in a freezer-safe container or bag for up to 2 months. To reheat frozen biscuits, preheat the oven to 350°F and bake for about 10-12 minutes until fully thawed and warmed through.
If you have leftover dough that hasn’t been baked yet, you can refrigerate it for up to 24 hours before baking. Just remember to tightly wrap it with plastic wrap or place it in an airtight container to prevent drying out.
Whether you are making these gluten-free drop biscuits ahead of time or storing leftovers, they will still taste delicious when reheated. Plus, having them ready-to-go in the fridge or freezer makes for an excellent quick breakfast option!
Tips for Perfect Results
Gluten-free biscuit recipes can be a little finicky, but fear not! These tips will ensure that your biscuits turn out perfectly every time.
First and foremost, it’s important to make sure all of your ingredients are at room temperature. This ensures that everything mixes together evenly and avoids any lumps or clumps in the dough.
Secondly, when measuring your flour, use the spoon and level method to avoid packing too much flour into your measuring cup. Too much flour can result in tough, dry biscuits.
In addition, mixing the dough properly is key. Mix gently and only until the ingredients are combined. Over-mixing gluten-free dough can lead to a tough and dense final product.
When it comes to baking, keep a close eye on your biscuits in the oven. Gluten-free batters usually take less time to bake than their wheat-based counterparts, so don’t leave them in the oven for too long.
Another tip to keep in mind is moisture content. Gluten-free flours tend to absorb more moisture than wheat-based flours, so if your dough seems too dry, add an extra tablespoon of liquid at a time until you reach the correct consistency.
Finally, don’t be afraid to experiment with different gluten-free flour blends to find one that works best for you. There are plenty of options available on the market, such as King Arthur Flour’s Gluten Free Flour Blend or Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
By following these tips, you’ll be well on your way to making perfectly baked gluten-free biscuits every time.
Bottom Line
In conclusion, this gluten-free biscuit recipe is a fantastic addition to your recipe collection. Not only are they easy and quick to make, but they are also versatile, giving you the option to add your own personal flare with substitutions and toppings.
With ingredients such as apple cider vinegar, yogurt, and gluten-free flour blend used in this recipe, you can feel good about what you’re putting into your body. You don’t have to sacrifice taste for health benefits with these biscuits – they have a flaky texture and buttery flavor that will keep you coming back for more.
Whether you’re on a gluten-free or dairy-free diet, a vegan or simply looking for an easy and delicious biscuit recipe, this gluten-free biscuit recipe is perfect for all! So why not give it a try today? Your taste buds (and body) will thank you for it!
Gluten Free Biscuits Recipe
Ingredients
- 1 cup almond meal
- 1/4 cup coconut meal
- 1/4 teaspoon baking soda
- 3 eggs
- 1 tablespoon butter
- 1/4 cup yogurt
- 1 tablespoon apple cider vinegar
- 1 cup cranberries (optional)
Instructions
- Mix the dry ingredients together. In a separate bowl, mix the wet ingredients. Add the wet to the dry and mix well with an electric mixer (you can do it by hand, but I find coconut meal turns out better if you use a mixer).
- Grease muffin tins (non metal work best). Fill muffin tins almost full (I haven't tried them dropped on a cookie sheet yet, but it would probably work). I added a cup of frozen cranberries and filled the tins very full and got 10 large biscuits from this mix.
- Bake at 350 for 20-25 minutes or until golden brown.