Gluten-free Herbed Biscuits
- Prep Time: 20 mins
- Cook Time: 12 mins
- Total Time: 32 minutes
- Yield: 10-12
- Cuisine: Vegan
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
- In a medium bowl, whisk together the flour, xanthan gum, baking soda and powder, sugar and sea salt.
- 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.
- Stir in the almond milk and vinegar with a wooden spoon until just combined.
- Set in fridge 10 mins
- Preheat your oven to 425 degrees. Line a baking sheet with a piece of parchment paper.
- 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).
- 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.
- 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.