Breakfast is my favorite meal of the day. As a matter of fact, I will eat breakfast foods for any meal! We always had biscuits on hand during our pre- gluten and dairy free lifestyle. I think it is a requirement when you live in the South. Post- gluten and dairy free lifestyle, we have been utterly disappointed by every gluten free biscuit recipe.
I have tried recipe after recipe. Some of the biscuits were gritty. Some were like hockey pucks. Others would serve better as skipping stones than a tender flaky biscuit. My poor family has suffered through so many batches of gluten free biscuits. With each new recipe, they have watched me destroy the kitchen with a mess that can only compare to that of a scientific experiment gone awry.
A few batches were given a one way ticket straight from the oven to the trash bin. One batch served as pretty great dog biscuits, and there were a few that we were willing to consume but were not willing to call them biscuits! I am a true believer in the saying "With great risk comes great reward", and we were willing to risk a great number of meals to find our new go-to biscuit. Alas, leave it to Anthropologie to show me the light and allow me to serve up one hell of a biscuit!
Finally, a perfect gluten free biscuit recipe!
You might be wondering how a clothing and home store taught me to make the perfect gluten free biscuit recipe. Well, I went in for a little inspiration, and I left with the coolest whisk ever and my favorite gluten-free cookbook to date, The Blackbird Bakery Gluten-Free cookbook by Karen Morgan! I have had to modify her recipes to be dairy free, but they have all been amazing. I am now serving up tender, flaky gluten and dairy free biscuits on the fly.
If you’ve tried this Vegan Gluten and Dairy Free Biscuit Recipe, I would be so grateful if you would rate it. Let me know what you think in the comments below. I just love hearing from you and your reviews and comments really help others that visit This Mess is Ours!
PrintVegan Gluten and Dairy Free Buttermilk Biscuits
Adapted from The Blackbird Bakery Gluten-Free cookbook by Karen Morgan
Don’t forget to rate the recipe, and let me know what you think about this Vegan Gluten and Dairy Free Buttermilk Biscuits in the comments below. I just love hearing from you. Your reviews/comments really help other people that visit This Mess is Ours!
Ingredients
- 1 Tbsp. lemon juice
- 1 cup So Delicious coconut milk, unsweetened
- ½ cup sorghum flour
- 1 cup cornstarch
- ½ cup tapioca flour, plus ¼ cup for dusting work surface
- 1 tsp. guar gum
- ½ tsp. kosher salt
- 1 Tbsp. baking powder
- 3 Tbsp. very cold Earth Balance or other butter alternative, diced
- 3 Tbsp. very cold vegetable shortening, preferably non-hydrogenated, diced
- 2-3 Tbsp. water if needed
- Fruit preserves, honey, agave or butter alternative for serving
Instructions
- Position oven rack in the center of the oven and preheat to 425°F.
- Measure and dice earth balance and vegetable shortening and place on a small plate in the freezer to keep cold.
- To make the "buttermilk" combine the coconut milk with 1 tablespoon of lemon juice and set aside for 5 minutes to rest until curdled.
- In a large bowl combine all of the dry ingredients and stir with a whisk to blend. (See, I knew that whisk would come in handy!) Using a pastry cutter, cut the shortening and Earth Balance into the dry ingredients until the mixture resembles small peas.
- Stir in the "buttermilk" until the dough forms a ball. If the mixture seems too dry stir in the water 1 tablespoon at a time. The dough should be more wet than dry. Dust your work surface with some of the remaining ¼ cup tapioca flour and knead dough until smooth. (About 3 to 4 turns.)
- Form the dough into a round approximately 1 inch thick. Using a 3-inch-diameter biscuit cutter, cut out biscuits and arrange in a unbuttered 9-inch cake pan and bake for 12-15 minutes until cooked through. Remove the biscuits from the oven and transfer to wire racks to cool briefly.
- Serve hot, with toppings of your choice.
Notes
*IMPORTANT NOTE: The less you touch the dough the better the biscuits will be. Resist the urge to over-knead the dough or your biscuits will be dry and possibly turn into stone pucks.
We are happy to have shared this recipe at the Gluten-Free Friday's link up party hosted by Vegetarian Mamma! Hop on over to find more great gf recipes.
Nutrition
- Serving Size: 2 biscuits
- Calories: 278
- Sugar: 0.9 g
- Sodium: 84.5 mg
- Fat: 23.6 g
- Carbohydrates: 15.9 g
- Protein: 0.5 g
- Cholesterol: 0 mg
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What are the health benefits of coconut milk?
Coconut milk aids your body in lowering bad cholesterol and raising good cholesterol, helping improve heart health. It is also full of good fats called medium chain triglycerides. They are known to supply extra energy and decrease appetite.
Click here for more information on the health benefits of coconut milk.
josie says
Meg, it's Josie (the beekeeper) in Newnan. Love the site. Where do i get these unusual flours and guar gum.?? I thought Craig just used that for making "slime" in his science class!!! We miss your family.
Meg says
Hi Josie! We miss you guys too, and your honey! I usually get my flours at Whole Foods or online through Bob's Red Mill or Nuts.com.
josie exner says
FYI-- tried the raw bars, they were absolutely wonderful. ok, I have found the flour site and I'm on it!!!!
Meg says
So glad you liked them Josie!! Also, for a GREAT gfree all purpose flour you can try Better Batter at their website. I use their products a lot.
Leslie says
Can you use soy or rice milk instead of coconut? My step daughter can't have coconut or nuts.
Meg says
Absolutely Leslie!
Jacqui Cherry says
If you'll brush a little bit of fat of your choice, probably the same shortening, across the tops before baking (I just drop a little piece on), they will not look as anemic, and be much more reminiscent of those biscuits our mothers made! 🙂 I think it improves the taste, as well. I also bake mine on parchment, on a cookie sheet. They rise better that way, and give me a nice brown bottom to enjoy!
Meg says
Thanks for the tips Jacqui! 🙂
Dana says
Oh my goodness, these look amazing! I love (and miss) biscuits. Recently my celiac 4 year old asked, what are biscuits? This looks like the very recipe to show her. Thank you!
-Dana
admin says
I can't imagine a world without biscuits! We are close enough to our gluten and dairy free lifestyle swap that we can all remember a good southern style biscuit. I have been making these every weekend now for a few months and it just gets easier each time. I hope that you and your daughter really enjoy these and can have as much fun making them together as we do! Let me know how they turn out.:)