These deliciously cozy biscuits nix the gluten, and eggs. The best part? They’re a cinch to make and a dream to eat.

There’s no kneading required to achieve fluffy bakery-worthy biscuits. Keeping hormone balance a priority, this recipe skips processed flour in favor of more mindful ingredients. To keep things egg-free, chia seeds step in as an easy replacement, making this a recipe an instant crowd pleaser.

The Benefits of Using Quinoa Flour

• Quinoa flour is a high protein plant-based flour that is light and airy with a nutty aroma similar to sesame.
• Quinoa flour is also rich in fiber, helping to flush toxins from the digestive system. It’s high fiber content also helps to keep you full.
• Contains all 9 essential amino acids.
• Rich in iron, magnesium and B-vitamins

Kitchen Tips and Tricks

• Cashew kefir stands in for buttermilk adding the same rich texture and tang. Look for cashew or coconut kefir in the refrigerated section of specialty grocery stores or order online.
• Refrigerating keeps the ingredients firm and chilled so they don’t flatten in the oven.
• The ghee should be soft but not melted when adding it to flour. It will melt in the hot oven creating steam inside the dough and result in a more flaky texture.
• Ghee gives the biscuits a buttery flavor and aroma without the digestive upset butter can cause for those with lactose sensitivities. Virgin coconut oil can also be used.
• Before scooping biscuit dough, dust measuring cup with quinoa flour and tap off excess. A light coating of flour helps to keep the dough from sticking when transferring to the baking sheet.
• Slather warm biscuits with coconut butter or homemade jams.

Psst: For a fun breakfast treat, slather these warm biscuits with No-Not Tigernut Butter for a nutrient-dense snack to fuel your mornings. Get the Original Tigernut Butter here.