Gluten-Free Dairy-Free Biscuits

Gluten-Free Dairy-Free Biscuits

These fluffy Gluten-Free Dairy-Free Biscuits are easy and quick to make. With cassava flour and tapioca starch (making them grain-free, too) for a light texture and coconut oil for a tender crumb. They're so delicious served warm with a little vegan butter and jam. Double the recipe for a bigger batch. Gluten-free, vegan.

Course Breakfast, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 15

Cook Time 16

Total Time 31

Servings biscuits

Calories 277kcal

Author Tessa

Ingredients

¾ cup unsweetened almond milk, plus extra for brushing tops or other dairy-free milk
1 teaspoon lemon juice
1 cup cassava flour
½ cup tapioca starch
1 tablespoon baking powder
¾ teaspoon salt
¼ cup vegan butter or solid coconut oil cold

US Customary - Metric

Instructions

Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.
In a small bowl combine dairy-free milk and lemon juice. Set aside.
In a large bowl, whisk together the cassava flour, tapioca starch, baking powder, and salt.
Cut the cold vegan butter or coconut oil into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
Pour in the dairy-free milk mixture and stir just until a soft dough forms.
Turn the dough out onto a lightly floured surface (use cassava flour). Gently pat into a ¾ to 1-inch-thick round.
Cut into biscuits using a round cutter or sharp knife. Place biscuits on the prepared baking sheet. Use a pastry brush and brush tops with dairy-free milk.
Bake for 14–16 minutes, or until lightly golden and set. Cool slightly before serving. Best served freshly baked.

Notes

For a bigger batch, double the recipe.

Storage: Biscuits are best right after baking. Store cooled leftover biscuits in an airtight container at room temperature for up to 3 days. Warm them in the microwave if desired.

Freezing baked biscuits: Freeze baked, cooled biscuits in an airtight container for up to 3 months. When ready to eat, wrap frozen biscuits in foil and set in an oven preheated to 350°F for 10-15 minutes until defrosted and warmed through. Uncover and return to the oven for 4-6 minutes to help the tops crisp up.

Freezing unbaked biscuits: Freeze the formed, unbaked biscuits on a lined baking sheet. Once solid, transfer to an airtight container and store in the freezer for up to 3 months. Bake from frozen according to the recipe, you may need to add 2-4 minutes extra to the bake time to ensure they're baked through.

Nutrition