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Gluten Free Homemade Biscuits

Ingredients

  • 1/2 cup unsweetened nondairy milk I used almond milk
  • 1 tablespoon apple cider vinegar
  • 1 cup gluten-free oat flour plus more for dusting
  • 1 cup blanched almond flour
  • 2 tablespoons gluten-free tapioca flour
  • ½ teaspoon sea salt
  • 3 teaspoons baking powder
  • 3 tablespoons grass-fed butter at room temperature
  • Avocado oil ghee, or melted butter, for brushing

Instructions

  • 1. Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • 2. In a small bowl or liquid measuring cup, combine the nondairy milk and apple cider vinegar.
  • 3. In a large bowl, combine the oat flour, almond flour, tapioca flour, salt, and baking powder and mix well.
  • 4. Add the butter to the dry ingredients, and cut it into the flour with a fork until small pieces form.
  • 5. Add the wet ingredients to the dry ingredients and stir well. The dough will be sticky and a little wet.
  • 6. Transfer the dough to a well-floured surface and sprinkle more flour on top of the dough (2 to 3 tablespoons, depending on how wet the dough is).
  • 7. Form the dough into a disk that’s about 3 inches thick, and slice the disk into 8 pieces with a knife. Form each piece into a biscuit shape (round or square).
  • 8. Transfer the biscuits to the prepared baking sheet, leaving about 1 inch between them, and brush the tops with avocado oil.
  • 9. Bake until the biscuits are just golden, 18 to 20 minutes. Serve warm. Leftover biscuits will keep in an airtight container at room temperature for 2 days or in the freezer for up to 2 months. Reheat in the oven or microwave once thawed.

Recipe Notes

Reprinted from Just The Good Stuff. Copyright © 2020 by Rachel Mansfield Photographs copyright © 2020 by Aubrie Pick. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.