Egg Yeast Casein and Gluten Free Biscuits
Soft, fluffy, and completely allergen-friendly, these Egg, Yeast, Casein, and Gluten-Free Biscuits are a game-changer for anyone with dietary restrictions or anyone craving a simple yet versatile baked treat. Made with a gluten-free all-purpose flour blend, coconut oil for a buttery texture, and almond milk combined with apple cider vinegar for a tangy buttermilk substitute, these biscuits are entirely free of common allergens without sacrificing flavor or texture. They come together in just 15 minutes of prep time, with golden perfection achieved in the oven in under 15 minutes. Perfect for breakfast, served with spreads, or as a side to savory dishes, these biscuits are subtly customizable—you can even add a touch of maple syrup for a hint of sweetness. Whether you’re gluten-free, dairy-free, or just looking for a healthier biscuit option, this recipe is a must-try.
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Recipe Information
Ingredients
- 2 cups Gluten-free all-purpose flour blend (with xanthan gum)
- 1 tablespoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Unsweetened almond milk (or any non-dairy milk of choice)
- 1 teaspoon Apple cider vinegar
- 0.25 cup Coconut oil (solid, not melted)
- 1 tablespoon Maple syrup (optional, for a touch of sweetness)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, baking soda, and salt.
In a small bowl, combine the non-dairy milk and apple cider vinegar. Let this mixture sit for about 5 minutes to create a buttermilk substitute.
Add the solid coconut oil to the dry ingredients. Use a pastry cutter or your fingers to cut the coconut oil into the flour mixture until it resembles coarse crumbs.
Pour the buttermilk mixture into the dry ingredients. If desired, add the maple syrup at this stage for a hint of sweetness.
Gently stir the mixture until it forms a soft dough. Be careful not to overmix; the dough should just come together.
Lightly flour a clean surface with some gluten-free flour. Turn the dough out onto the surface and gently pat it into a 1-inch thick round.
Using a biscuit cutter or the rim of a glass, cut out biscuits. Gather the scraps, gently press them back together, and cut out more biscuits until all the dough is used.
Place the biscuits on the prepared baking sheet, leaving about 1 inch of space between them.
Bake in the preheated oven for 12-15 minutes, or until the biscuits are golden brown on top.
Remove from the oven and let cool slightly before serving. Enjoy warm with your favorite spreads or as a side to your favorite meal!
Nutrition Facts
Calories |
1465 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.8 g | 82% | |
| Saturated Fat | 51.0 g | 255% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 10.5 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 370 mg | 28% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 272 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
