We’ve been on a gluten-free diet for awhile now, due to Asperger’s, thyroid issues, and digestion issues, and I’ve been baking dairy free for a long time due to my son’s life-threatening food allergies.
And since I am super busy, I am in need of easy recipes, so this gluten free and dairy free easy biscuit recipe has come in very handy over the years.
As the weather starts to turn a bit cooler, my mind turns to baking again.
I used to bake so much. Too much probably. Ah well, there are worse things to spend one’s time on :-).
Anyway, I’ve been pulling my grain mill out again and we are all enjoying the taste of fresh baked goods again.
But time is still tight and I am juggling a lot. Being a wife, a mom, homeschooling, this blog, our special needs son, special diets, and still having physically rough days of adrenal fatigue. On those days not much gets done.
So I need fast recipes that can nourish my family without a bunch of fuss.
This is one of those.
Adapted from one of Sue Greggs’s Breakfast recipes, these biscuits are a recipe that I turned to early in my whole grains lifestyle. They are wholesome and simple. You are going to love these.
Easy Biscuit Recipe (w/ GF & DF options)
Makes approx. 20 biscuits
4 c whole grain flour (see my Gluten-free Baking tips)
5 tsp baking powder (6 1/4 if using GF flour. To avoid the starch, use 1 2/3 tsp baking soda and a splash more of lemon juice or apple cider vinegar)
1 tsp baking soda (1 1/4 if using GF flour)
1 tsp salt (I recommend Real Salt.)
2 c buttermilk (To make your own, put 1/8 cup lemon juice or apple cider vinegar in a measuring cup and milk to make 2 cups. Use any milk or milk alternative like Easiest Coconut Milk or Easiest Almond Milk)
3 T oil (I like to use coconut oil, melted)
1. Add all dry ingredients to a bowl. Mix well.
2. Combine milk mixture (or buttermilk) and oil.
3. Add wets to dries and stir until just mixed and then beat another 10 strokes.
4. Bake in a 425 degree preheated oven for 12 – 15 minutes until lightly browned.
- I like to make these gluten-free with whatever mix of flours I have on hand. I am not a perfectionist when it comes to flour usage in gluten-free baking. I typically do, however, like to:
– use some sweet brown rice as it adds a bit of stickiness to baked goods
– use a blend of flours since they work much better than just one type of flour
– don’t use too much buckwheat or quinoa flour as they tend to have an after taste
See my Gluten Free Baking Tips for more helpful ideas.
- These make a “hearty” biscuit. If you want a lighter biscuit and your diet permits it, use some white flour as a sub for some of the whole grain.
We LOVE these biscuits with Homemade Nut or Seed Butter on them and a bit of sweetener. We are on a candida diet, so I sprinkle a bit of xylitol or spread a bit of vegetable glycerine on them, or maybe fruit-only jam. And like almost everything else that I make, I typically
double triple the recipe (at least) and freeze the extras (if they last that long!).
Read more on Saving Time and Money by Baking in Bulk. It is so nice to have some of these to grab for a quick lunch, snack, or breakfast.
Other Super Quick Snacks:
Remember to make extra for busy days in the future :-).
Do you have a favorite “grab and go” snack or baked good to share?