The steadfast love of the Lord never ceases; his mercies never come to an end; they are new every morning; great is your faithfulness. Lamentations 3:22-23

Every morning at work one of my sweet co-workers brings everyone a biscuit from their favorite place, the Huddle. Because of my dietary restrictions I was never able to participate, but it pushed me to create a gluten and dairy free biscuit recipe! Biscuits are the quintessential Southern breakfast staple. They can be used for biscuits and gravy, a breakfast sandwich, a yummy substitute for toast with some jelly or to just slather in butter and devour! These biscuits are made with typical biscuit ingredients turned gluten and dairy free! You’ll even learn to make dairy free buttermilk if you follow along. Biscuits make me think of home and comfort, especially now that they don’t cause stomach discomfort!

Gluten free dough recipes are something most people shy away from as they tend to be crumbly in consistency, but don’t shy away from these! They are not difficult or crumbly, but you will find a golden, flaky biscuit at the end and you’ll want to keep coming back to this recipe! It’s the perfect addition to a brunch with the girls or even just for Sunday brunch after church! You’ll only need about 30 minutes to create this delicious breakfast pastry!

alternatives

I always recommend using Country Crock’s Avocado Oil dairy free butter sticks! If you don’t have them on hand, you can use vegetable shortening, however the biscuits may not be as flaky and I would recommend reducing the amount of cutting into the flour. If you are out of brown rice flour, you can substitute with sorghum flour or oat flour! The egg in this recipe is designed to add richness to the dough, but if you’re vegan you can make a flaxseed egg to replace!

steps

I always want to over knead or mix a biscuit dough, but to keep it flaky and buttery follow along with these steps! You want a Hot oven so preheat the oven to 375 degrees. A hotter oven gives a crisp outside and allows for flakier layers in a biscuit. You also want to make sure the plant butter is soooo cold.

Combine all the dry ingredients, including GF ap flour, brown rice flour, xanthan gum, baking powder, baking soda and salt. Next cut in the plant butter with a pastry cutter or simply your hands until the mixture has some chunks of butter but is mostly sandy.

Make the buttermilk! Take the almond or oatmilk and combine with the white vinegar and allow to set. Then pour buttermilk and whisked egg into the flour mixture and knead by hand until all ingredients are combined. do not mix any further than combined.

Roll out the dough and cut the biscuits and place on pan. allow to refrigerate for 30 min to allow the butter to reset.

Bake it for 15-20 at 375 degrees and this will be your new favorite brunch or breakfast treat! they’ll be the first things gone from the table!

Lastly, if you make my favorite biscuit recipe, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear about everyone’s adventure and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes/adventures you all have made is my favorite thing to do and keeps me motivated to continue to provide you guys with amazing recipes!