Grain-Free Biscuit Recipe

Picture this: you step into a warm, cozy kitchen filled with the delightful aroma of freshly baked biscuits wafting through the air. Yum, grain-free biscuits!

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With their flaky layers, comforting warmth, and mouthwatering flavors, biscuits have the power to transport me back to my roots. Get ready to roll up your sleeves because we’re about to embark on a savory journey. Let’s get cooking and savor the rich history and deliciousness that these beloved baked goods bring to the table.

The Origin

The origins of biscuits in the Southeast can be traced back to the early settlers who brought their baking traditions from Europe. The use of biscuits as a common bread item became prevalent due to the availability of ingredients like flour, salt, and fat in the region.

The Southern biscuit is typically made from a simple combination of flour, baking powder, salt, and fat (such as butter, shortening, or lard). The fat is cut into the dry ingredients, creating small pockets of fat within the dough. When baked, these pockets create layers, resulting in a light and flaky texture.

How to make gluten-free / grain-free biscuits

Navigating life with a gluten and grain intolerance has been quite an adventure for me. Finding bread that doesn’t bombard me with unnecessary sugar or sneaky fillers has often felt like a never-ending quest. Thankfully, I like to bake and often make my own! One biscuit recipe that holds a special place in my heart is an adaptation of a fantastic creation from the talented Minimalist Baker. With a few personal tweaks, it has become a beloved favorite of mine.

The Recipe

Serves: 10
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins

Ingredients

VEGAN BUTTERMILK

  • 1 cup (180 ml) of unsweetened plain almond milk or hemp milk (or milk alternative)
  • 1 Tbsp (15 ml) of lemon juice or apple cider vinegar

DRY INGREDIENTS

  • 1 cup of almond flour
  • 1 cup of cassava flour 
  • 1/3 cup of coconut flour
  • 2 Tbsp arrowroot starch
  • 3/4 tsp of sea salt
  • 2 tsp of baking soda
  • 1/2 tsp of baking soda
  • 3 Tbsp of coconut oil or ghee (soften, but I often melt it)

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a small bowl or a liquid measuring cup, add lemon juice or apple cider vinegar to almond milk to make “vegan buttermilk.” Set aside.
  3. In a large mixing bowl, add almond flour, cassava flour, coconut flour, arrowroot starch, sea salt, baking powder, and baking soda. Whisk to combine.
  4. Add coconut oil or ghee to the dry mixture. Use a fork or pastry cutter to cut the oil into the flour.  I find melting the oil helps blend in easier.
  5. Add 3/4 of vegan buttermilk to the dry mixture, and stir it with a spoon to combine. You’re looking for a semi-sticky dough, and you make not use all of the buttermilk. If it looks too wet, add 1-2 Tbs of coconut flour.
  6. Transfer your dough onto a well (gluten-free) floured surface and dust the top with a little coconut flour. Handling as little as possible, form into a 1-inch-thick disc with your hands (these biscuits don’t puff up as much as their gluten-containing cousins, so only push the dough down as much as you desire them to be thick).
  7. Then, using a well-floured biscuit cutter, small cookie cutter, or narrow drinking glass, cut out biscuits and transfer them carefully to a baking sheet with a spatula. Arrange the biscuits so they are close but not touching.
  8. Continue reforming dough as needed, until all of the dough is used (as the recipe is written, about 12-14 small biscuits or 6-8 medium biscuits). 
  9. Brush the tops of the biscuits with melted vegan butter or coconut oil (optional, but HIGHLY recommended). You can also use the leftover vegan buttermilk.
  10. Bake for 15-20 mins or until they look dry and slightly fluffy. Then increase the heat to 450F and bake for another 3 to 5 minutes to brown the outside. Watch carefully so they don’t burn.
  11. Remove biscuits from the oven and let them rest on a pan for 5 minutes. They carefully separate the biscuits so they can cool completely. It is important to let these cool and the steam to release or they will be too moist. Warm or room temperature is the best for serving.
  12. Best when fresh! Store leftovers at room temperature or in the refrigerator, covered for 3 days. You can freeze them for up to 1 month.

Extra Tips

  1. If you can’t tolerate almond flour, substitute cassava flour.
  2. Try making your hemp or almond milk. Super easy and yummy!