Fluffy and tender gluten-free biscuits made free of dairy and refined sugar. These are so good y’all! You can make this as as a nice side for dinner or for breakfast.
Although I was born in Hawaii, I spent much of my life in North Carolina. My grandma and mom were both born and raised there and my grandpa, or “papa” as we called him, was in Army stationed at Ft. Bragg for most of his career. He was later stationed in Hawaii during my mom’s high school years, which is where she met my dad. They were married and my sister and I were both born and spent our childhood in Hawaii.
As an early teen we moved back to NC to be closer to my mom’s family. I traded my rice for grits and local “pidgin” talk (as it’s called in Hawaii) for southern accents. Although I so dearly missed the Asian-style food I was accustomed to eating, my grandma was a wonderful cook and made so many delicious meals from-scratch. One of the first recipes I learned from my grandma was how to make homemade biscuits. She also taught me how to make many of the country-style dishes I still enjoy today (with a healthier twist of course 😉) like fudge, mashed potatoes, and chicken and dumplings.
After several test batches, tweaking and altering ingredients, I was able to make these delicious biscuits which are free of dairy, gluten, and refined sugar! These biscuits are not the same as grandma’s, but are definitely inspired by her.
My favorite way to eat these is fresh out of the oven with butter and honey. My family loves them for breakfast with sausage gravy. However you like to eat biscuits, I hope you give these a try and enjoy them as much as we do!
- 2.5 cups gluten-free all-purpose flour (I use and recommend Bob's Red Mill 1 to 1 Gluten-Free Baking Flour)
- ½ cup Coconut Flour
- 4 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- ½ cup cold butter, vegetable shortening, or Coconut Oil, solid (I used refined coconut oil to omit the coconut taste. Use unrefined if you don't mind the flavor.)
- 2 tablespoons Honey
- ¾ cup milk + 2 teaspoons distilled vinegar (I used unsweetened original almond milk)
- 2 large eggs
- Preheat oven to 450ºF. In a small glass or measuring cup, mix together the milk and vinegar and let sit while you prepare your biscuit mix to sour.
- Into a medium mixing bowl, combine gluten free flour, coconut flour, baking powder, baking soda, and salt. Use a pastry blender to blend in butter/shortening until the mixture is coarse and crumbly.
- Add honey, eggs, and pour in the soured milk. Stir just until the liquid is absorbed but do not overwork the dough. Dough should be moist, not dry and crumbly. If your dough is dry, add milk a tablespoon at a time until dough comes together. If too moist, add more gf all-purpose flour a spoonful at a time until dough is moist and comes together.
- Dump the dough out onto a lightly floured piece of parchment paper or clean countertop. Sprinkle a bit of flour on top, if needed, and press or roll dough to 1-inch thick. Cut evenly in half and place one half on top of the other and pat again to 1.5-inch thick. Don't pat or roll too flat, you want them to be fluffy. Use a biscuit cutter or rim of a round glass to cut biscuits out of dough.
- Gently combine the scraps and repeat the process until all dough is used up. Alternatively, you can roll the dough into a square or rectangle and use a knife to cut biscuit "squares" so that there is no scraps and no re-rolling.
- Place biscuits onto a baking pan lined with parchment paper, slightly separated, and place onto the middle rack of the preheated oven. Bake for 10-12 minutes, or until biscuits are lightly golden. Makes about 8-10 large biscuits, more if you make them smaller.
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