I’ve been trying to find the best gluten-free dairy free biscuits to make for Hubs and after 6 different attempts…Eureka! Y’all, I am so excited about this recipe!
Others may claim to be the best, but these are THE BEST. The texture is perfect and the taste is divine. You could serve these up to gluten-eaters and they’d never know the difference. Best of all, these gluten-free dairy-free biscuits couldn’t be easier!
I was not given payment or samples by any particular brand to create this recipe, but I’m going to tell you exactly what brands I used anyway just because gluten-free cooking can be so persnickety and I want you to enjoy the awesomeness of the best gluten-free drop biscuits in existence.
How to Make Gluten Free Biscuits
1 ½ cups Cup 4 Cup gluten free flour
3 teaspoon baking powder
¼ teaspoon salt
½ cup water
1 stick butter, chilled*
*This is up for debate. I tend to not classify butter as a dairy product since it doesn’t upset Hubs’ tummy. Some paleo diets don’t consider it dairy either.
If you do consider it dairy, try butter-flavored shortening for a vegan option. You’ll still get a good texture and flavor.
Preheat oven to 450 degrees
Slice chilled butter into ½″ slices and place in blender or food processor (I use a Ninja).
Add flour, salt, and baking powder to the blender and pulse about 10 times until butter is incorporated.
Place flour mixture into a medium bowl and set aside
In a separate small bowl whisk together egg and water.
Add liquid mixture to solid and stir until just combined
Using a spoon and your hands, form six biscuits onto a Silpat or parchment-lined baking sheet.
Bake in preheated oven for 10-14 minutes (check them at 10 and slice one open. If it’s still a little wet inside bake for another 2-3 minutes. Don’t overcook!)
Gluten Free Biscuits
- 1 ½ cups Cup 4 Cup gluten free flour
- 3 teaspoon baking powder
- ¼ teaspoon salt
- 1 egg
- ½ cup water
- 1 stick butter chilled*
- Preheat oven to 450 degrees
- Slice chilled butter into ½" slices and place in blender or food processor.
- Add flour, salt, and baking powder to the blender and pulse about 10 times until butter is incorporated.
- Place flour mixture into a medium bowl and set aside.
- In a separate small bowl whisk together egg and water.
- Add liquid mixture to solid and stir until just combined (don’t overhandle the dough or your biscuits will be tough.)
- Using a spoon and your hands, form six biscuits onto a Silpat or parchment-lined baking sheet.
- Bake in preheated oven for 10-14 minutes (check them at 10 and slice one open. If it’s still a little wet inside bake for another 2-3 minutes. Don’t overcook!)
Yesterday I was giddy with excitement over my gluten free dairy free biscuits, but what’s a good Southern-style biscuit without some breakfast gravy on top?
This gluten-free, dairy-free sausage gravy makes gluten-free biscuits and gravy possible! Hubs is thrilled to say the least.
How to Make Dairy-Free Gravy
½ tube Tennessee Pride Breakfast Sausage*
¼-1/2 cup gluten-free flour blend of choice
1 cup cashew milk (I’ve tried it with almond and coconut. Just trust me on the cashew)
salt to taste
*If you use a different brand that has more fat in it, you’ll need more flour and wind up making more gravy. So if you’re making gluten-free biscuits and gravy for a crowd, it will be a good idea to use a “greasier” brand. For the two of us, I like Tennessee Pride.
Gravy making is a skill that’s best learned from observation rather than directions, and the more you make the more “knack” you develop for getting it just right (and everyone’s “just right” is a little different.)
Brown sausage in a medium skillet
Sprinkle gluten free flour over sausage just enough to soak up the grease. This will be between ¼ and ½ cup for the particular brand of sausage I used. Below is a picture of what it should look like.
Notice how there’s not so much flour that you see any white, but there’s enough that there’s no longer visible, shiny fat on the sausage or in the pan. (That goes for whatever brand you are using and however much fat is produced. This was the biggest part of getting the “knack” of it for me.)
Pour ½ cup cashew milk over sausage mixture and stir. Pour remaining ½ cup cashew milk and observe consistency. If you like a thicker gravy, add less milk and if you like thinner add more. Note that the gravy will thicken slightly as it cools.
Salt to taste. Since you’re using nut milk, you might want to salt it more than usual to bring out the savory and mask the slightly sweet taste. Hubs is good with it either way.
Dairy-Free Breakfast Gravy
- ½ tube Tennessee Pride Breakfast Sausage
- ¼-1/2 cup gluten-free flour blend of choice
- 1 cup cashew milk
- salt to taste
- Brown sausage in a medium skillet
- Sprinkle gluten-free flour over sausage just enough to soak up the grease. This will be between ¼ and ½ cup for the particular brand of sausage I used. See post picture.
- Pour ½ cup cashew milk over sausage mixture and stir. Pour remaining ½ cup cashew milk and observe consistency (note that the gravy will thicken as it cools)
- Remove from heat and salt to taste.
These are simply the best gluten free dairy free biscuits. Hubs and I ought to know after trying so many recipes and then finally getting it just right.
I hope you enjoy it as much as we do!
Need to rethink how much baking soda you use. I double the recipe, which calls for 6 tsp, which is 2 tbsn. Yuck all baking soda taste, had to throw the whole thing out.
This biscuit recipe doesn’t call for baking soda. Do you mean baking powder? Extra leavening is often required for gluten-free baking recipes to ensure the dish actually rises. I didn’t notice the baking powder taste when making these biscuits. The next time I make them I will try using a little less baking powder and see how far I can push it while still having the biscuits rise and let you know how they turn out.