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!
Easy Gluten-Free Biscuits
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 8 Biscuits 1x
- 2 c. Cara’s All-Purpose Gluten-Free flour
- 1 1/2 tsp. xanthan gum
- 2 tsp. baking powder
- 1 tsp. baking soda
- 2 tsp. raw sugar (you can omit if you want)
- 1/2 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 2 1/2″ 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.
- Serving Size: 1 Biscuit
- Calories: 207
- Sugar: 2g
- Sodium: 280mg
- Fat: 15 g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 2g
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…
Just curious, can I use a common kitchen tool other than a biscuit cutter? And how would I shape the dough to make it still work? I would love to try these, but I don’t have space for yet another kitchen utensil. Thanks!
Use a fork (it just requires more work) and shape the dough with your hands.
How many eggs would you use to replace the xanthan gum? Or even egg whites? Xanthan gum causes me horrid gastric distress and I can’t tolerate it…..Thanks so much!
Is there something we can use in place of the non-hydrogenated shortening??
I can’t wait to try this recipe!
You can always try dairy free (or regular) butter, or even coconut oil (use refined if you don’t like the coconut flavor)–whatever your allergy needs are however please note that I have not tried this recipe out with a sub so I cannot guarantee it. Good luck!
Can I replace the sorghum flour in this recipe please?
These were the BEST gluten free biscuits I have ever made! My son has been Celiac for 7 years and I have made a lot of biscuits! He asked me “why are these so soft”?? They even smelled delicious while cooking!! Thank you so much!!
Can I substitute coconut butter or oil for the shortening? Or is there a better substitution?
Great recipe thanks for sharing!
You got it!
Oh, I really wanted to love these! But for some reason, although the rise was gorgeous, they came out tasting really bitter to me. I haven’t worked much with arrowroot starch before, and I wonder if this is a problem with some arrowroot starch? Or perhaps the acid-base balance is off in the recipe? I did add 1/4 cup of buckwheat flour to a full batch of your all purpose flour blend, but that’s always been sweet to my taste, not bitter. Any troubleshooting ideas?
Any time a baked good tastes bitter or rancid, it’s typically an issue with the freshness of your ingredients. Sounds like maybe your arrowroot was no longer good, or one of the flours used.
Hi! You know, I did eventually figure it out – and it didn’t seem to be about freshness, because I had just opened it. It was Bob’s Red Mill tapioca starch. For some reason, it was horribly, awfully bitter – both raw and when baked into biscuits and made into pancakes. I gather tapioca is bitter unless processed correctly, and other people also detect a bitter note with too much tapioca in blends. I guess I’ll be careful to avoid using much tapioca in my blends in future – and definitely plan to give this recipe another try.
That is so great to know Laura. Thanks for coming back and letting me/us know…
Hey Laura! did you find another tapioca starch? Was it just that batch of Bob’s Red Mill or is all their tapioca starch that way? Theirs is readily available in my grocery store next door and its affordable for me, so their tap. starch is what I use all the time, but did not know it could make things bitter. I have been battling bitterness and wondered what was going on……
Would margarine, like Earth Balance sticks, work in place of the margarine?
Well You can stop by my place to raid my kids sugar laden everything! IM super excited to see your ebook since I already have your other book. Im jealous can I be the back up PR Lady TOO…PLEASE??? HAha I cant wait to see what your new book holds…Thanks for being so nice as always it really is soooooo much appreciated. Have a great day you rockin hot babe!!
Meg @ BeardandBonnet
OMG! These are brilliant. I cannot wait to check out your eBook – better bet I will be promoting that bad boy. Also, I am so excited to see what the new year has to hold for you and Fork and Beans!
hehe, You are my #1 PR lady 🙂
Love love love! I’ve been craving biscuits! I even bought a pre-made GF biscuit mix to try. I will try these for Thanksgiving and see if anyone notices they are GF!
I must have been reading your mind then, Beth 😉