Gluten Free Homemade Biscuits
I’m extra excited for today’s recipe, for a few reasons, but primarily because when I was pregnant with Roma, I had an addiction to breakfast biscuits (particularly from this one restaurant in Jersey City) and now, I have a healthy version that I can make to satisfy that craving at home – and it’s all thanks to Rachel Mansfield and her debut cookbook, Just the Good Stuff (JTGS).
If you don’t know Rachel already, she’s the woman behind the Instagram account rachLmansfield, where she shares healthy inspiration for eats, living, motherhood, and more. She bakes the most delectable goods and they are all made with wholesome, nourishing ingredients. She also recently came out with a podcast series called Just the Good Stuff – give it a listen here!
In her debut cookbook, she offers much more than just baked goods, though – there are savory recipes, snacking recipes, and easy weeknight dinners. If you want recipes that are nostalgic of all your favorite foods, but made healthier, look no further – I’m talking healthy Pop-Tarts, people!
And you all know that I’m not a baker, so if I’m able to whip up a baking recipe and make it look this good, you know her recipes are foolproof!
I did make one change to these Gluten Free Homemade Biscuits, though – I brought the wet ingredients down by 1/4 cup, because I felt that the consistency was better for what I was looking for in a biscuit! Also, I recommend letting them dry for 10 minutes before cutting them, otherwise they’ll be a bit too crumbly – letting them rest let’s them crisp and firm up!
Roma and Luca BOTH loved these, they had them as a side when we were doing a breakfast for lunch situation, so they’re toddler and baby approved! Rachel’s cookbook is out today, so grab yourself a copy!
Congrats to Rachel on Just the Good Stuff and I hope you all love these biscuits as much as I did – jelly smeared, butter melted, or however you decide to enjoy them!
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
comments