gluten free biscuits

Gluten Free Biscuits – Plain or Garlic

photo by recipe author

Servings: 12
Preparation Time: 20-30 minutes

8 tablespoons coconut flour
4 tablespoons flax meal
2 teaspoons baking powder
1 teaspoon salt
2-3 teaspoons garlic powder, optional
4 teaspoons coconut oil
4 eggs
4 tablespoons greek yogurt or sour cream
1/2 cup – 1 cup water

Preheat oven to 350° F.

In a mixing bowl, combine dry ingredients. Melt coconut oil then add to dry ingredients. Mix well.

Next combine eggs, greek yogurt or sour cream and add to dry ingredients. Mix well. Add water a small amount at a time until you get a muffin batter consistency.

Grease a 12 cup muffin pan with coconut oil and divide batter evenly among the cups.

Bake in preheated oven for 12-15 minutes or until a toothpick inserted in the center of a biscuit comes out clean and the tops are lightly browned.

Dawn from Syracuse, IN won $50 for this recipe and photo! Submit your recipes here!

Cassava and Almond Flour Biscuits and Gravy

photo by recipe author

Servings: 4
Preparation Time: 30 minutes

Biscuits:

1/2 cup almond flour*
1/4 cup arrowroot starch
1/4 cup cassava flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup palm shortening or butter
1/4 cup coconut milk**

Gravy:

1 tablespoon coconut oil
1/2 pound breakfast sausage
2 tablespoons arrowroot starch
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon sage
1 cup coconut milk

In a mixing bowl, combine almond flour, arrowroot starch, cassava flour, baking powder and salt. Cut in shortening until you get coarse crumbles. Slowly add in milk until dough forms. Form into about 8 biscuits.

Bake at 375° F for about 15-20 minutes or until cooked through.

Meanwhile, heat oil in large skillet. Add in sausage, crumble and brown for about 10 minutes or until completely cooked through. Sprinkle on arrowroot starch and stir until mixture is like a thick paste. Sprinkle on salt, pepper and sage. Slowly pour in milk and bring to a simmer over low heat, stirring constantly. Once mixture thickens turn off heat and let rest.

Pour warm gravy over hot biscuits and serve.

*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

Gluten Free Pumpkin Sage Biscuits

photo by recipe author

Servings: 12
Preparation Time: 25 minutes

1/2 cup coconut milk, warm*
1/3 cup honey
2 1/2 teaspoons active dry yeast
1 1/2 cups almond flour**
1/3 cup coconut flour
3/4 cup arrowroot starch
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon garlic salt
1 teaspoon fresh sage, minced
1 teaspoon dehydrated onion
1/2 cup palm shortening
1/2 cup pumpkin puree

Preheat oven to 400° F.

In a small bowl, combine warm milk, honey and yeast and let rest 5 minutes.

In a mixing bowl, combine flours, arrowroot starch, baking powder, baking soda, sea salt, garlic salt, sage and onion. Cut in shortening until crumbly. Add in pumpkin and yeast mixture until dough forms.

Turn dough onto a lightly floured surface and kneed about 10- 12 times.

Form into a large circle. Using a biscuit cutter, cut out biscuits and place on a lined baking sheet.

Cover biscuits with a towel and let rise in a warm place until about doubled in size (about 30 minutes).

Bake for about 10-12 minutes or until slightly brown. Serve warm with grass-fed butter.

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

**You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.

Courtney from Weir, KS won $50 for this recipe and photo! Submit your coconut recipes and photos here!

gluten free biscuits