Breakfasts, Gluten-Free, Grain-Free
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Grain-Free Biscuits

Grain-Free BiscuitsI’ve been gluten-free for a few years now, and while I’m very comfortable coming up with lunches and dinners that work, I’ve always said I leave gluten-free baking to the experts. Well, I’m no expert, but I think I may actually be getting the hang of this.

I’m really happy with how this biscuits came out—they’ll be a great treat for weekend breakfasts. And maybe Fridays?

Smother these little guys straight out of the oven with butter and your favorite jam.

Hope you like ’em!
M

Grain-Free Biscuits 
Prep time: 20 min | Cook time: 11 min | Ready in: about an hour
Yields: 12 1-1/2-inch biscuits

Ingredients:
1-1/2 cup coconut flour + more for dusting
1/2 cup tapioca flour

2 tablespoons baking powder
1 teaspoon salt
5 tablespoons cold, unsalted butter
1 cup hemp milk (or whatever type you like)

  1. Preheat oven to 425.
  2. Sift flours, baking powder, and salt into a large mixing bowl. (I actually just did this in a food processor by pulsing a few times.)
  3. Cut butter into pats and add to flour using either a food processor or pastry cutter (or a fork) until the mixture resembles rough crumbs.
  4. Add milk to bowl and stir with a fork until dough comes together in a ball.
  5. On a well-floured surface, pat the dough down so it’s about one inch thick. Fold it in half and pat it down again—do this a couple of times.
  6. Cover the dough loosely with a towel let it sit for 30 minutes.
  7. Use a 1-1/2-inch biscuit cutter to cut dough into about a dozen biscuits.
  8. Place dough rounds on a cookie sheet prepared with parchment paper.
  9. Bake in preheated oven until edges start to turn golden brown, 9 to 11 minutes.
    Grain-Free Biscuits

Serve warm, and try topping them with this plum spread—YUM with a capital Y-U-M.
Grain-Free Biscuits

Perhaps serve them double-decker-style.Grain-Free Biscuits

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4 Comments

  1. Pingback: Potato-Crusted Mini Quiches | Pine and Crave

  2. Pingback: Plum Spread and Syrup | Pine and Crave

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