Gluten-Free Dairy Free Biscuits

Gluten-free dairy-free biscuits! Buttery and rich, these have a classic homemade biscuit flavor, without any butter or wheat flour! Finally enjoy biscuits again. Perfect to serve with breakfast or dinner.

These plain biscuits are great on their own, but its also a perfect base for other kinds of biscuits! Add some dairy-free “cheddar” and some chopped jalapenos for cheddar jalapeno biscuits. Or, you added 2 more tablespoons of sugar and reduce the salt to a teaspoon, you could use these for strawberry shortcake! Just whip up some coconut cream (my preference) or aquafaba with some sugar and a little vanilla and slice some fresh strawberries… done! The possibilities are almost endless.

I use Miyokos brand vegan butter in these in place, but you can use any plant-based buttery spread you like. To replace the milk/cream this recipe uses lite coconut milk. To keep this gluten-free it calls for a mixture of flours (I’m not a fan of pre-made blends) including sorghum flour, rice flour, coconut flour, and tapioca starch.

You want everything to be cold and stay cold so that the butter in the dough doesn’t melt. Including the coconut milk, so be sure to chill it in the fridge before starting this recipe.

To make things easy I prefer making square biscuits by just cutting the dough with a knife. But, you’re free to use a biscuit cutter for that classic shape! Also, I roll my dough out to a 1/2 inch thick because I prefer my biscuits on the thinner side. But, if you want a loftier biscuit you can definitely roll them thicker! Just increase the baking time a bit if you do.

My favorite way to eat these is either on their own with some strawberry jam, as pictured. These are also completely delicious topped with some of my gluten-free dairy-free sausage gravy for a real treat: biscuits and gravy! Here’s a link to my sausage gravy recipe: https://bit.ly/3fYJ3Rn

Print Recipe

Gluten-Free Dairy Free Biscuits

Author: Mary Ellis

Difficulty: Medium Prep Time 35 mins Cook Time 20 mins Total Time 55 mins

Servings: 16

Ingredients

Servings

Dry Ingredients

• 1 cup sorghum flour
• 1 cup rice flour
• 3 tbsp coconut flour
• ¹⁄₂ cup tapioca starch
• 1 tbsp baking powder
• ¹⁄₂ tbsp salt
• 2 tbsp sugar

Wet Ingredients

• 6 oz vegan butter
• 1 cup lite coconut milk
• 2 tsp apple cider vinegar

Instructions

1. Measure all of the dry ingredients into a blender.
2. Add 3 ounces of vegan butter to the blender.
   
3. Pulse several times until the butter is well combined. Pour into a large bowl.
   
4. Cut the other 3 ounces of butter into large chunks and toss with the flour. Place in the fridge for 10 minutes.
   
5. In another bowl or cup, whisk together the coconut milk, vinegar, and egg.
   
6. Remove flour-butter mixture from the fridge and add the coconut milk mixture. Mix until well combined with a fork. Place back into the fridge for about 20 minutes.
   
7. While it's in the fridge, preheat your oven to 425°F, grease a large sheet pan, and flour (with either rice or sorghum flour) your (clean) counter or a large cutting board. Also, have a rolling pin handy.
8. Dump the dough onto your floured surface and flour the top, then roll it out.
   
9. Gently fold the edges to the middle and roll out again. Use extra flour as needed.
   
10. Fold it in half and roll-out again.
    
11. Fold in half and roll out one more time until it's 1/2 inch thick.
    
12. Using a long knife, cut into 16 pieces, as evenly as you can (mine aren't very even, as you can see).
    
13. Gently place on the greased sheet pan, not touching.
    
14. Immediately, place in the oven and bake for about 20 minutes.
15. Enjoy!