Okay it’s no secret that I am committed to creating a super tasty, easy-to-put-together menu for you this season that not only is perfect for Thanksgiving but extends even throughout the year. From Mashed Cauliflower “Potatoes with Gravy, Healthy Green Bean Casserole (no oven needed), Egg-Free Pumpkin Pie Bites with a Grain-Free Crust, Grain-Free Stuffing (coming up next!) and now these Easy Gluten-Free Biscuits, you are guaranteed to stuff your face with wholesome good-for-you food.
These biscuits are probably the most indulging of the menu selection and for good reason. It’s in my own opinion that if you are going to splurge on a food, it best be a bread-y option. Top with butter of your choice (nondairy or not) and just smother it with raw honey or jam. Oh man, my mouth is watering right now… One more week to go!
- 2 c. Cara's All-Purpose Gluten-Free flour
- 1½ tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. raw sugar (you can omit if you want)
- ½ tsp. sea salt
- 5 Tbsp. non-hydrogenated shortening, chilled
- 1 c. nondairy milk
- 1 Tbsp. apple cider vinegar (or lemon juice)
- Preheat your oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
- In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar (if using), and sea salt.
- With a pastry blender of the back of a fork, cut in the shortening into the dry mixture until it becomes like a coarse meal.
- Stir in the nondairy milk and vinegar with a wooden spoon until just combined.
- Dump the dough onto a counter lined with parchment paper and gently work it into a ball with lightly floured hands (dough may be slightly sticky).
- Gently press dough into a circle about 1" high and 8" in diameter. Cut out biscuits using a 2½" biscuit cutter. Place biscuits on the baking sheet. Gather the dough scraps together and cut more biscuits until all dough is used.
- Bake for 12-15 minutes or until lightly browned on top. Serve immediately with butter of choice, raw honey and/or jam.
Now this recipe does call for nondairy milk and it is always my suggestion and preference to use the highest amount of fat in a mylk. Why? Because the higher the fat content the better the structure in your baked good. Which reminds you, as this year comes to a close, so does my former way of creating gluten-free vegan recipes. You won’t be seeing high-starch recipes here after the year is over, nor will you be seeing sugar-heavy recipes either. New year, new me, new Fork & Beans! How exciting. However, before it’s over I did manage to create an INCREDIBLE eBook, offering to you all my tips and tricks that *will* be your Bible to allergen-friendly baking. Nowhere will you find an extensive manual with tons of secrets and basics for baking gluten, egg, and dairy -free, guaranteeing you to become master of your very own oven. NOWHERE! This eBook will be available to you in a matter of 2 weeks and I cannot wait.
Until then, happy biscuit-making friends! May you be in slathered biscuit heaven…