Description

These tender biscuits come together in minutes without having to cut in any butter or shortening. Just mix the dry ingredients, pour in the cold cream or coconut milk, stir, cut, and bake.

Ingredients

Units Scale

2 cups gluten free flour blend (I use cup4cup or Bob’s Red Mill 1 to 1 – make sure it contains xanthan gum)
1 Tablespoon + 2 teaspoons baking powder
3 Tablespoons sugar
3/4 teaspoon fine salt
1 1/3 cup + 1 tablespoon heavy cream (full fat, canned coconut milk, chilled for dairy free)
Optional: egg wash (1 egg whisked with 1 tablespoon water)

For the Strawberry Honey Butter (optional)

1/2 cup butter or vegan/dairy free butter (1 stick)
1/3 cup freeze dried strawberries
1 Tablespoon honey

Instructions

Preheat oven to 400 degrees Fahrenheit and line a baking sheet with a silicon baking mat or parchment paper.
Whisk together 2 cups gluten free flour, 1 Tablespoon + 2 teaspoons baking powder, 3 Tablespoons sugar, and 3/4 teaspoon salt.
With a wooden spoon (a regular spoon works as well), stir in 1 1/3 cups + 1 tablespoon heavy cream (or canned, chilled coconut milk for dairy free option) until dough just comes together. There may still be a few dry crumbles and that is ok and expected. If using coconut milk, make sure to whisk it until it is uniform before adding to this recipe.
Turn the dough out onto a work surface dusted with gluten free flour. Pat the dough into a circle about one inch thick. From there, fold the dough in half, then in half again on top of itself and pat down into a circle again about one inch thick.
Dust a biscuit cutter (I used 2 1/4 inch cutter) in flour and begin to cut biscuits by placing the cutter where you’d like it and in one quick downward motion cut the biscuit. Do not twist the cutter at all. To release the biscuit from the cutter, place over the top of the baking sheet you’ll be baking them on and tap the side of the cutter until the biscuit releases. Dip your biscuit cutter in flour between each cut as this will help them release easily. Reroll and repeat until there is no more dough. Try to just push the scraps together and do not overwork it with your hands.
Optional: Combine 1 egg + 1 tablespoon of water and lightly brush the tops of the biscuits. This aids in browning.
Bake for 12-15 minutes until golden brown.

Strawberry Honey Butter

With a spoon, combine 1/2 cup softened (1 stick) of butter, 1/3 cup freeze dried strawberries, and 1 tablespoon honey. No need to crush or break down the berries beforehand as they will naturally get crushed as you mix them with the butter.

Notes

Biscuit Cutters: Make sure your cutters are SHARP. This will effect the rise of your biscuits and if it is not sharp they will take on a gummy hockey puck effect rather than a fluffy tender biscuit. See post above under “shop this recipe” for my Amazon recommendations.

Freezing: These biscuits can be frozen after they are cooked and fully cooled. Thaw at room temperature and heat in the microwave for 20-30 seconds or place on a plate with a damp paper towel over them and heat for 50 seconds to one minute until warm.

Using Coconut Milk: If you are using coconut milk for the dairy free option, make sure that you are using full fat canned coconut milk which is thick and creamy. The kind that comes from a carton will not give a desired result. WHISK the coconut milk until it is uniform BEFORE adding to the recipe.

Chilling the Coconut Milk: If you do not chill the coconut milk, the result will be a dough that you will need to add more flour to in order for it to be workable and will effect the end result of this recipe.

Doubling the recipe: Doubling this recipe is great, but if you’re making more than a double batch, making the batches separate is recommended for best results.