You have to know I’ve been trying to make acceptable gluten-free biscuits since I created the Gluten-Free Soft and Fluffy Flour Blend. And, it’s finally ready to share with you! 🙂
Granted, you probably prefer round biscuits. I got in the habit of making square ones several years ago. You waste no dough with square biscuits, and there’s no gathering bits of dough, smooshing together for another flattening and cutting-out session. Over and over again until all dough is formed into perfect rounds.
The final-ending-bits round biscuits never look as good, but all of the square ones are consistently delicious. OK, well . . . you’ll see.
Cut butter (optimally, from grass-fed source) into the flour mix.
Add the remaining dry ingredients and stir with a fork to blend. Add coconut water and stir together quickly with fork. If it’s a little crumbly, that’s fine, but too dry a mixture needs more coconut water. You want a stiff dough, but try not to over mix.
Plop (a technical word, y’all – ha!) dough out onto a cutting board sprinkled with flour blend. Flatten dough with your hand, fold over and flatten again. Repeat twice again and shape into a rectangle. Cut into six squares.
Place on a baking sheet and bake for 20-25 minutes. Tap finger on counter or do something constructive – like make a cup of tea (grin). Just a note, speaking of Trim Healthy Mama . . .
Oh, were we not? OK.
Firstly, you can use Trim Healthy Mama’s Gluten-free Baking Blend rather than my flour blend in this recipe. I haven’t tested it yet but am ordering a trial bag of the THM version today. If you’ve tried the THM blend, please tell us how you like it. Of course, I’ll let you know my opinion later, as well.
Secondly, if you prefer coffee, THM found a clean and healthy coffee in the mountains of somewhere-or-other that sounds delicious. Even though the coffee they finally received from said mountain village was actually from mountain mid-height, it’s still loved by Trim Healthy Mama enthusiasts. Read all about Middle Mountain Coffee here and get the full coffee scoop (haha, yes, pun intended).
Has your oven timer buzzed yet?
Biscuits are ready!
They are a little delicate, so carefully slice them and insert a small pat of butter (although, it has plenty of butter already), a slice of turkey sausage, or a dollop of Sugar-Free Blueberry Jam if you like. Or, all three! 🙂
I’m enjoying my biscuits with turkey sausage and a fried egg. The only thing I left out is the usual spinach, onion, and bell pepper sauté. I was so anxious to eat the biscuits, I cut that corner.
Hey! A girl’s gotta do what a girl’s gotta do.
Oh, my goodness, y’all, these are a winner! Here’s your printable recipe.
Tastiest Gluten-Free Biscuirts Ever!
The delicious answer to your need for buscuits without gluten.
- 1 cup gluten-free flour mix
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/4 cup butter from grass-fed cow source or coconut butter
- 1/3 cup coconut water
Place flour mix into a medium-sized bowl.
Cut butter in until crumbly with no large chunks remaining.
Mix baking soda and salt into butter/flour mixture with a fork. Add coconut water, and stir together quickly with fork. Don't over mix. Dough should be slightly stiff.
Place dough on a cutting board sprinkled with flour mix. Flatten to one inch. Fold dough in half and flatten again. Sprinkle lightly with flour mix when needed. Repeat and flatten, shaping into a rectangle, one inch thick. Cut flattened dough into six squares.
Place onto a baking sheet. Bake at 375 degrees for 20-25 minutes, until brown.
In case you are in a rush to make these biscuits, too much of a rush to scroll back up to the top of this post, here’s the image to PIN so you can easily find this recipe later on Pinterest. Simply hover your cursor over the image and see pin button at top left corner of the picture. Do you see it yet?
Don’t do like I did. Take the best care of your body, and add something green to your breakfast. 🙂
Happy biscuit eating! Are you excited to try a new gluten-free biscuit?