While a search for a gluten free biscuit recipe will turn up several options, few will have many whole grains. This recipe uses my gluten free blend which is made up of nearly a two-thirds whole grains. In addition to being nutritious, these biscuits have a nice crisp crust as well as a chewy, soft and moist center. Call me biased, but I think they're a winner! ;)
Wet Ingredients:
1 cup dairy free buttermilk (I make mine by mixing 1 cup of unsweetened original flavored hemp milk mixed with 1 tbsp lemon juice, stir and let sit for 3 minutes)
1 egg
1/4 cup Earth Balance dairy-free, soy-free butter
1 cup dairy free buttermilk (I make mine by mixing 1 cup of unsweetened original flavored hemp milk mixed with 1 tbsp lemon juice, stir and let sit for 3 minutes)
1 egg
1/4 cup Earth Balance dairy-free, soy-free butter
Dry Ingredients:
2 cups of my Whole Grain Blend
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
2 cups of my Whole Grain Blend
1/2 tsp salt
2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
Directions:
Preheat oven to 350 degrees Fahrenheit.
Preheat oven to 350 degrees Fahrenheit.
Pour wet ingredients into a large bowl.
In a medium bowl, mix all the dry ingredients.
Slowly pour in the dry mix into the wet ingredients. Mix just until incorporated.
Put heaping spoonfuls of mix onto a greased baking sheet.
Bake for 20 minutes or until the edges start to turn golden brown.
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