There is no reason why you can’t have a biscuit.
I mean, there are a few reasons why you shouldn’t.
But no real reason why you can’t.
This recipe is for those moments. Those moments when you may not want to consume gluten but you really, really want a fucking biscuit so bad you can taste it.
This is for those moments, that I’m sure we all have. Right? Please. Right?
Anyway, this is what you need:
I used a gluten-free all-purpose flour, the kind that Bob’s Red Mill makes. You can make your own, but if you’re not a big baker I find that it’s cheaper to just get the mix.
Xanthan gum. If you’re baking gluten-free you need xanthan gum or guar gum, otherwise your biscuits will fall apart and that’s just too damn sad for words.
The coconut milk is to replace the heavy cream/buttermilk found in most biscuits. A great dairy-free option.
First step is to get all your dry ingredients combined. I used a food processor with a dough blade. Also, if using a food processor make sure you are on the dough setting.
You don’t need a food processor, of course.
How do you think they did it hundreds of years ago?
With their feet, duh, but that’s besides the point.
Anyway, get the coconut milk out of the can and mix it up until it’s all smooth and combined.
Next you need to cut 6 tbsp (or the whole stick, fuck it) of very cold butter into the dough until it looks like pebbles.
You can use a pastry cutter or two knives.
If using a food processor, use the pulse setting only, you don’t want to over-work the dough.
Now pour in the coconut milk and mix until combined.
Place the dough onto a floured board and form into a rounded ball.
Cover with plastic wrap and chill in the fridge for 30 mins or in the freezer for 15 mins if you’re as impatient as I am.
After the dough has set, it should look something like this:
Now. There are two schools of thought on the next phase of the biscuit making process.
The school of rolling and cutting:
The school of hand forming and dropping:
Since I’m into mixing things up, I decided to hand form and cut.
It fed both my wild-side and my inner control-freak, equally.
I don’t have a biscuit cutter so I just used a glass.
I like the homemade look of hand forming, and cutting just ensures they all cook evenly.
I got six biscuits out of the dough.
You want them touching each other a little, it helps them rise up to the powers that be.
I baked at 450F for about 30 mins. The time depends on how large the biscuits are.
I wish you could smell them.
Oh, I almost forgot. Happy Mother’s Day!
You know, I’m a mother. I don’t have actual human kids but this blog is my baby. Which means I deserve a Mother’s Day gift. Which means you should get me one. Which means it has to be free. Which means you should subscribe to my blog: