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