I’ve been gluten-free for a few years now, and while I’m very comfortable coming up with lunches and dinners that work, I’ve always said I leave gluten-free baking to the experts. Well, I’m no expert, but I think I may actually be getting the hang of this.
I’m really happy with how this biscuits came out—they’ll be a great treat for weekend breakfasts. And maybe Fridays?
Smother these little guys straight out of the oven with butter and your favorite jam.
Hope you like ’em!
Prep time: 20 min | Cook time: 11 min | Ready in: about an hour
Yields: 12 1-1/2-inch biscuits
1-1/2 cup coconut flour + more for dusting
1/2 cup tapioca flour
2 tablespoons baking powder
1 teaspoon salt
5 tablespoons cold, unsalted butter
1 cup hemp milk (or whatever type you like)
- Preheat oven to 425.
- Sift flours, baking powder, and salt into a large mixing bowl. (I actually just did this in a food processor by pulsing a few times.)
- Cut butter into pats and add to flour using either a food processor or pastry cutter (or a fork) until the mixture resembles rough crumbs.
- Add milk to bowl and stir with a fork until dough comes together in a ball.
- On a well-floured surface, pat the dough down so it’s about one inch thick. Fold it in half and pat it down again—do this a couple of times.
- Cover the dough loosely with a towel let it sit for 30 minutes.
- Use a 1-1/2-inch biscuit cutter to cut dough into about a dozen biscuits.
- Place dough rounds on a cookie sheet prepared with parchment paper.
- Bake in preheated oven until edges start to turn golden brown, 9 to 11 minutes.
Serve warm, and try topping them with this plum spread—YUM with a capital Y-U-M.