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Gluten-free Herbed Biscuits


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  • Author: Jasmine Briones / Sweet Simple Vegan
  • Total Time: 32 minutes
  • Yield: 10-12

Ingredients

  • 4 c. Trader Joes gluten-Free flour blend
  • 3 tsp. xanthan gum
  • 4 tsp. baking powder
  • 2 tsp. baking soda
  • 4 tsp. unrefined granulated sweetener/raw sugar
  • 1 tsp. sea salt
  • ½ cup + 2 Tbsp. refined coconut oil*, room temperature
  • 2 c. unsweetened plain almond milk
  • 2 Tbsp. apple cider vinegar
  • 2 tablespoon dried basil
  • 2 teaspoon dried dill
  • Wide Mouth Mason Jar*

Instructions

  1. In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar and sea salt.
  2. With a pastry blender of the back of a fork, cut in the coconut oil into the dry mixture until it becomes like a coarse meal.
  3. Stir in the almond milk and vinegar with a wooden spoon until just combined.
  4. Set in fridge 10 mins
  5. Preheat your oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
  6. Remove from fridge and dump the dough onto a counter lined with parchment paper. Gently work it into a ball with lightly floured hands (dough may be slightly sticky).
  7. Gently press dough to be 1″ high and 8″ in diameter. Cut out biscuits using a wide mouth mason jar*. Place biscuits on the baking sheet and continue until all dough is used.
  8. Bake for 12-14 minutes or until lightly browned on top. Serve immediately with gravy.

Notes

Wide Mouth Mason Jar: 3 1/4″ mouth 10″ circumference

The coconut oil must be refined in order to avoid the coconut flavor.

  • Prep Time: 20 mins
  • Cook Time: 12 mins
  • Cuisine: Vegan