Super Easy & Minimal Ingredients

What’s not to love about biscuits?! Whether you pair them with some butter and honey, or some gravy, you can’t go wrong. So, if you’re in the mood for a delicious sweet or savory snack or side dish, these are for you. Y’all these biscuits did NOT disappoint! This was my first go-around making these biscuits, and I’m going to be honest, I didn’t have hopes for them. I only say that because when I’m baking things with gluten-free flour as a base, things will either go one of two ways, really well, or really south really fast! And normally it takes a few go arounds for me to get a recipe I’m pleased with. Knowing this, I chose to go by a gluten-free brand that I love, Namaste. I love their pizza crust pre-made baking mix, and that’s actually how I stumbled upon this brand.

For these biscuits that I made from scratch, I went with Namaste’s Perfect Flour Blend. I love how there are very few ingredients and more wholesome ingredients. A huge thing for me that I often run into when baking with gluten-free flours, is the ratio of what a gluten-free alternative requires in comparison to a normal cup of wheat flour. BUT, with this Perfect Flour Blend, it’s a 1:1 ratio. So, for every one cup of wheat flour, you would use one cup of the PFB. I love this, as it makes it a no brainer for me when baking! This blend is made up of 6 ingredients only, which are Sweet Brown Rice Flour, Tapioca Starch, Rice Flour, Arrowroot Powder, Sorghum Flour, and Xanthum Gum.

Now let’s get to the recipe!

Homemade Biscuits:

1.) 4 cups of flour

2.) 2 flax eggs (2 TBSP ground flax seed, 6 TBSP water. Mix and let sit to congeal for at least 5 minutes)

3.) 1 1/3 cups nut milk (whatever milk you enjoy, I’d use raw milk if I had it)

4.) 6 TSP lemon juice

5.) 2 TSP salt

6.) 4 TBSP maple syrup

7.) 8 TBSP softened non-dairy butter (if I had raw real butter I’d use it!)

Preheat your oven to 450°F. While your oven is preheating, start to mix all of your dry ingredients together, and mix all of your wet ingredients separately, then fold the dry ingredients into the wet mixture. Don’t overbeat your dough because if you do it will make for tough biscuits! I initially put mine in for 10 minutes but ended up keeping them in for another 6-7 minutes to get them a bit more crispy on the outside. Unfortunately, mine didn’t get that golden brown appearance, but I will keep playing with the recipe.

Once I popped them out of the oven and let them cool for a few minutes, I had to try one. I put a bit of coconut oil and raw honey on mine, and they were delicious. You can definitely jazz these up by brushing butter on them, sprinkling shredded cheese on them, gravy, granulated garlic, or herbs like Rosemary/Thyme/Sage.

These were so easy to whip up, and I love how you didn’t have to let the dough sit overnight or for a few hours. Another thing I really liked was how dense they turned out, but don’t get me wrong I also love a good fluffy biscuit too, haha! All in all, these took around 30-40 minutes to prepare and bake! I love biscuits and how versatile they are. I will definitely be making these again and tweaking a few things to try and get that beautiful golden brown crisp!