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

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

How to Make Gluten Free Biscuits - Ingredients

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.
Fluffy Gluten-Free Biscuits
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Sides
Serves: 6
Ingredients
  • 1 tablespoon raw honey
  • ⅔ cup plain cashew kefir
  • 1 tablespoon chia seeds
  • 1 cup quinoa flour
  • 1 cup blanched almond flour
  • ⅓ cup ghee
  • ½ teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
How To Make
  1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Stir together chia seeds and kefir in a small bowl and set aside to “bloom” chia seeds for 10 minutes.
  2. Combine dry ingredients in a medium mixing bowl. Add ghee and use hands or a pastry cutter to mix. Mixture should be grainy and course. Gradually fold in kefir mixture using a spatula until thoroughly combined and moist. Transfer mixture to refrigerator for 10 minutes to chill.
  3. Scoop ¼ cup mounds of dough onto baking sheet 2 inches apart. Bake for 14-16 minutes. Cool biscuits on baking sheet 10 minutes before enjoying.
Notes
Storage: Once biscuits cool to room temperature, store in an airtight container in a dry spot for 3 days or refrigerate for up to 5 days.
 

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.

The Best Gluten Free Biscuits Recipe

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