Fluffy gluten-free biscuits that can be made vegan friendly using the dairy-free alternatives. Perfect side for dinner or for breakfast with gravy.
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.
Making gluten-free bread is tricky, to say the least. You can’t just use one gluten-free flour in place of all-purpose. It takes many flours combined to mimic the soft and fluffy texture that wheat flour gives. After several test batches and lots of recipe tweaking, I was finally able to make a successful batch of gluten-free biscuits! And by successful, I mean one that not only looks like regular biscuits, but has that same fluffy and delicious texture!
They may not be made using grandma’s exact recipe, but they are definitely inspired by her!
I often get people emailing me about problems they encountered with a recipe and most of the time it’s because they changed the recipe or substituted listed ingredients some they had on hand. If you choose to change any ingredients, you do so at your own risk. I know how expensive gluten-free ingredients are, so it’s best to ask before swapping out an ingredient. Gluten-Free flours are not, for the most part, interchangeable. You can typically get away with swapping out flour blends, but you can’t use coconut flour in place of rice flour or almond flour in place of a gf all-purpose blend and expect to get the same results.
For gluten-free flour blends, I use either King Arthur Measure for Measure GF Flour or Bob’s Red Mill 1-to-1 GF Flour Blend. I haven’t used any of the others, so I’m not sure how using another could affect the texture of these biscuits. The almond flour and cornstarch both help to give these biscuits a more fluffy texture. These flours are both essential, so I don’t recommend subbing them for anything else.
The trick to getting these biscuits to be light and fluffy is not to add too much flour and to fold and roll several times to create lots of layers. I like to roll on parchment paper and I use the edges of the paper to fold and pat the dough so I don’t need a lot of extra flour.
My favorite way to eat these is fresh out of the oven with butter and honey. My family also loves them for breakfast with gravy! However you choose to eat them, I hope you give these a try and enjoy them as much as we do!Print