About the Recipe
Though these may not be the prettiest biscuits you have ever see, they are my little piece of childhood, adapted to a gluten-free dairy-free world! They are yummy and easy additions to any meal but you may want to double the recipe, because everyone always wants more!
Ingredients
2 c all-purpose gluten free flour
1 1/2 tsp baking powder
1 tbsp salt
1tsp italian seasoning (optional)
1 - 1 1/2 cups milk (dairy free milk if desired)*
4 tbsp coconut oil*
NOTES:
Milk- if you want dairy free, use your dairy free milk of choice! If you are me, and want to be stingy, you can use water! I do find it is a little more crumbly, but this is my go-to and I love it!
Oil- I use coconut oil most often in baking, olive oil is not meant for high temp cooking/baking. Dairy free butter is also an option here, but coconut oil is my go-to baking oil!
Add-In- I love to add flavor in for fun sometimes! Sometimes I may add 1tbsp italian seasoning, or 1 tbsp rosemary with 1 tsp garlic powder (YUM!), you can play with flavors as much as you would like!
Preparation
Step 1
Preheat oven to 425.
In a medium bowl, combine your dry ingredients (flour, baking powder, salt, and seasonings if you want to add them here).
Step 2
Cut in your coconut oil through the mixture (it will be clumpy).
Step 3
Add your water (or milk) and combine well. You may need to adjust your liquid depending on consistency. These are what I call "drop biscuits" so they are more tacky in texture and are not designed for "beauty."
Step 4
On a baking sheet, drop batter/dough (about 1/4 c size) 2 in apart. You should get at least 12 biscuits total depending on the size you make them.
Step 5
Bake at 425 for 15 mins.
Step 6
Allow to cool 10 minutes and serve!