Baking Recipes by admin

Biscuits

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This is so far the best gluten and dairy free biscuit I’ve ever had! It would be hard to beat! These biscuits are flaky, moist, and taste delicious! Topped with butter or non dairy butter and jam these make the perfect dessert, snack, breakfast or tea time dish! Or make a batch to keep in the fridge for a quick homemade breakfast sandwich! Yumm…

The key to gluten free biscuits is in the flour blend you are using. You must use a blend and not just a one to one blend. I only recommend my simple and easy go to gluten free four mix! You can find it here!

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As always if you can eat gluten and or dairy then this recipe would taste great by simply replacing the flour and butter called for.

In this recipe and most of my quick bread recipes you will notice that I add apple cider vinegar to my dairy free milk. I do this because it not only thickens the dairy free milk, but it also tenderizes the dough as well! This is an important step in gluten free baking. It helps to make your dough tender rather than tough.

I have to triple this recipe! We are a family of six so we do eat a lot of food these days! Therefore, you may consider doubling or tripling this recipe and if you have some leftover its a quick addition to a meal!

Biscuits

This gluten and dairy free version of biscuits is the best I have ever had! Tender, flaky, and moist.
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Prep Time 12 minutes
Cook Time 15 minutes
Course Breakfast, Dessert, Side Dish, Snack
Cuisine American

Ingredients
  

  • 2 cups Gluten free flour blend or all purpospe flour
  • 1 tsp Salt
  • 2 ½ tsp Baking Powder
  • ⅓ cup Butter or Earth Balance
  • ⅔ cup Dairy free milk
  • 1 tsp Apple cider vinegar

Instructions
 

  • Preheat oven to 425°
    Mix milk with apple cider vinegar and set aside.
    In a large bowl combine flour, salt, and baking powder and stir with a whisk or sift together into a bowl.
    Cut butter into the flour mixture until it resembles coarse cornmeal. Stir in the milk mixture. Knead for a moment so it forms a ball. Place ball of dough on a lightly floured surface.
    Pat the dough into a disk about ¾ of an inch thick. With an 3 inch biscuit cuter cut biscuits and place in a baking dish or cookie sheet about ½ inch a part. Bake for about 12-15 minutes.
Keyword Dairy Free, Gluten Free, quick bread

Happy Baking!

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