Grain-Free, Gluten-Free, Dairy-Free Option ❤️
Nothing beats warm, buttery, homemade biscuits fresh out of the oven. Add a pat of Irish butter and a healthy dollop of jam and you’ve got yourself a guaranteed winner!
We really put these biscuits to the test, making them over and over until we ended up with the buttery, flaky, deliciousness we were hoping for. And cut open, they make the perfect canvas for a spread of our grain-free sausage gravy. You can find that recipe here.
It’s excellent food for a hearty fall breakfast, whether you like them with a pat of butter and jam or smothered in savory gravy. It’s a hard choice to make!
Happy Baking + Enjoy The Recipe!😊Print
- 2 cups almond flour (Bob’s Red Mill)
- 1/2 cup tapioca starch
- 1 teaspoon guar gum
- 1/2 tablespoon gelatin (we use Knox or Now Foods brand)
- 1 teaspoon baking powder (Hain brand is grain-free)
- 3/4 teaspoon baking soda (this will be all the sodium you need)
- 1/4 cup chilled butter (or Earth Balance Spread for dairy-free)
- 1 egg
- 2 tablespoons milk (or any plain milk sub)
- 1 tablespoon apple cider vinegar
- 2 additional tablespoons butter, melted for brushing over the top.
- Preheat oven to 350 degrees
- Take out two sheets of parchment paper (or wax paper) along with a round 3-4 inch cookie cutter, set aside. (It’s ok if you don’t have a cookie cutter, you can shape them by hand.
- In a large bowl, whisk together almond flour, tapioca starch, gelatin, guar gum, baking powder and baking soda.
- With a pastry cutter, cut 1/4 cup of butter into flour, leaving no pieces larger than pea size.
- Add your egg, milk and apple cider vinegar. Using a large fork, blend the ingredients together, then use your hands to work into a dough. Dough will be sticky. Scrape dough off of hands and wash hands.
- Dust your biscuit dough with just a touch of tapioca starch and form dough into a ball. Place dough on parchment paper. Place your other sheet of parchment paper on a cookie sheet.
- Flatten your dough out a bit with the palm of your hands and cut out two biscuits. They should be a few inches high. (You can choose to make them shorter if you prefer).
- Place the cut out biscuits on the cookie sheet. Repeat until you have 6 biscuits. Brush the tops with melted butter. (You can form the biscuits by hand into whatever shape you desire if you’re without a cookie cutter).
- Bake biscuits at 350 degrees for about 20 minutes. Check in at 15 minutes.
- Serve warm and enjoy! Store leftovers in an airtight container, reheat them in the oven at 375 degrees for 10 minutes for best taste and texture.
Keywords: grainfree, glutenfree, dairyfree, biscuits, breakfast, bread