Gluten Free & Dairy Free Biscuits Recipe

Can you imagine a gluten free & dairy free biscuit recipe that is also delicious, moist and full of flavor?  This biscuit recipe is actually all of that!  I adapted this recipe from a chicken pot pie recipe (coming soon!) but the biscuits are good enough to stand alone or be used for other meals.  

For the first few years after I had to adapt my diet to be gluten free, I gave up bread altogether.  Finally I started trying some different brands and have only found one,  Outside the Breadbox in Colorado Springs that is actually worth the calories.  Just recently I have experimented with baking gluten free breads at home and have had quite a few flops!  I was excited when this one was actually a success! 

gluten free dairy free biscuit

My ingredient recommendations:

  • You can use any 1 to 1 gluten free baking flour (I used Bob’s Red Mill but I also love Cup 4 Cup).   
  • Melt Organic is always my favorite (healthy) butter replacement
  • I have switched to using cashew milk more so than almond milk because we may have an almond sensitivity in the family too.  (ugh)

Let me know how you like it!! , 

 

Yield: 12

Gluten Free, Dairy Free "Buttermilk" Biscuits

These biscuits are so delicious and moist, you will never know they are gluten free and dairy free!

Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes

Ingredients

  • 2 1/2 cups of Gluten Free 1 to 1 baking flour 
  • 4 t baking powder
  • 2 t sugar
  • 1/2 t salt
  • 1/2 cup butter replacement (I use Melt Organic)
  • 1 T white vinegar
  • 1 cup of unsweetened cashew milk 

Instructions

  1. Preheat oven to 450 degrees
  2. In a large bowl, whisk together flour, baking powder, sugar and salt.
  3. Work in butter replacement with pastry cutter until mixture is crumbly.
  4. Prepare "buttermilk". To a mixing cup, add 1 T white vinegar and fill to the 1 cup mark with cashew milk. Stir to mix.
  5. Stir the "buttermilk" into the flour mixture until just blended.
  6. Roll out about 1 1/2" thick and cut out with a 3 inch round cookie cutter (or cut in squares).
  7. Bake for 10 - 12 minutes

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 114Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 321mgCarbohydrates: 10gFiber: 0gSugar: 1gProtein: 1g

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