Breakfast just might be my favorite meal of the day. Matter of fact, I will eat breakfast foods any meal of the day! Pre-gluten and dairy free lifestyle we always had biscuits on hand, 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 attempt at biscuits. I have tried countless recipes for gluten and dairy free biscuits…some of them were gritty, some were like hockey pucks and others would serve better as skipping stones than a tender flaky biscuit. My poor family has suffered through so many batches of 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 we 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!
You might be wondering how a clothing and home store taught me to make the perfect gluten and dairy free biscuit. 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 and I am now serving up tender, flaky gluten and dairy free biscuits on a whim.
Vegan Gluten and Dairy Free Buttermilk Biscuits: adapted from The Blackbird Bakery Gluten-Free cookbook by Karen Morgan
1 Tbsp. lemon juice
1/2 cup sorghum flour
1 cup cornstarch
1/2 cup tapioca flour, plus 1/4 cup for dusting work surface
1 tsp. guar gum
1/2 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
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 1/4 cup tapioca flour and knead dough until smooth. (About 3 to 4 turns.)
*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.
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.
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.