If you thought that you would have to give up delicious buttermilk biscuits and never eat a flaky, tender biscuit again, prepare to be wowed. In addition to being absolutely delicious, they are also very quick and easy to make.
September has proven to be a bit hectic for us at Positive Kitchen but we still want to make these awesome allergen-free recipes available for you. We’ll be posting every Monday (with some surprise posts on Thursdays) instead of the twice-a-week until about mid-November. Thanks for understanding and we can’t wait to share our fall/holiday treats with you!
Yield: 12 biscuits
Preparation time: 15 minutes
Baking time: 20 minutes
- 2 cups or 240 grams or 8.5 ounces of Pamela’s Artisan Flour Mix
- 2 teaspoons GF baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 teaspoon sugar
- ½ cup coconut oil OR Spectrum Butter-flavored Palm Oil shortening,
The Spectrum should be cut into small pieces and chilled in freezer for 20 minutes and the coconut oil should be cut into small pieces and chilled in refrigerator for 10 minutes. (Or butter that has been cut into small pieces and frozen for 20 minutes if you can eat dairy)
- ¾ cup So Delicious cultured coconut milk (or buttermilk if you can eat dairy)
- White rice flour for sprinkling.
- Preheat oven to 450 degrees.
- Place Silpat or parchment paper on cookie sheet. Be sure to put a dab of oil on the cookie sheet to anchor the parchment paper.
- Place the flour mix, baking powder, baking soda, salt and sugar in the work bowl of a food processor fitted with the metal blade.
- Process with six 1-second pulses.
- Remove cover and distribute the coconut oil pieces or the Spectrum pieces evenly over the dry ingredients. Cover and process with twelve 1-second pulses. If fat chunks are still bigger than a small pea process a few more pulses.
Remove cover and pour cultured coconut milk evenly over the mixture. Process until dough gathers into moist clumps, about eight 1-second pulses.
- Transfer dough to a piece of waxed paper that is sprinkled with white rice flour and form quickly into a rough ball. You will do this by using the waxed paper to touch the dough. Have the parchment paper be between your hands and the dough. You will use the waxed paper to knead the dough into a nice smooth ball. Pat dough into rectangle that is about 5 inches by 9 inches.
- Cut dough into 12 pieces and gently shape each piece into rounded square.
- Place on prepared cookie sheet.
- Bake on middle rack until light brown on top, about 10 to 12 minutes and the internal temperature has reached about 200°.
Eat while still warm or freeze for later use. (Warm frozen biscuit in microwave before eating.)
One of my students has also assured me that this recipe doubles well.
Adapted from Baking Illustrated, by the editors of Cook’s Illustrated Magazine
// what’s your favorite way to eat biscuits? share them with us below!