Ya'll! I am so excited to share this incredibly simple and oh so delicious Easy Gluten Free Biscuit recipe with you today. Things I love the most about this recipe . . . it literally takes 20 minutes start to finish, it's made with ingredients you have on hand already, it's dairy free, it's versatile (I'm going to show you options),
and it's delicious! Also, this recipe only makes two biscuits, but it does double, triple and quadruple easily!
These babies are all flaky and delicious by themselves, but . . .
They are extra delicious by simply adding your favorite biscuit topping, you know, the good stuff like butter and jam . . .
These gluten free biscuits make the perfect breakfast sandwich . . .
You can also sugar these babies up and make the most deliciously tender, flaky strawberry shortcake . . .
Then, the other option, you can put them in your pan, make a little hole in the center, top them with bacon, tomato, chives (and cheese if you can have it) bake it off and have a beautifully delicious breakfast (or brinner)!
I can't express how much my family loves these. Easy recipes that don't have a bunch of random ingredients or make a ton of food are hard to come by sometimes. I hope you love these as much as my family does!
Easy Gluten Free Biscuit Recipe
Makes 2 biscuits
Preheat the oven to 400°F. Liberally spray a cast iron skillet (really any pan will work, but the skillet makes it brown well on the bottom).
In a large mixing bowl whisk together the 1-to-1 flour, baking powder and salt. Next add the vinegar, egg and egg white to the flour mixture. Stir to combine. The dough will hold its shape, but still be slightly sticky. Separate the dough into two biscuits, brush with egg yolk and bake for 15 minutes or until golden brown. Serve warm.
Note
***To make the sweet version - add 1 tablespoon sugar to the flour mixture. After brushing the top with egg yolk, sprinkle coarse sugar on top. Bake as you would the savory version.
***To make the baked egg version - after separating the dough into two even rounds, make a hole in the center, leaving dough on the bottom to hold in the egg. Top as you wish (bacon, cheese, vegetables) Bake 15-20 minutes or until golden brown.
These babies are all flaky and delicious by themselves, but . . .
They are extra delicious by simply adding your favorite biscuit topping, you know, the good stuff like butter and jam . . .
These gluten free biscuits make the perfect breakfast sandwich . . .
You can also sugar these babies up and make the most deliciously tender, flaky strawberry shortcake . . .
Then, the other option, you can put them in your pan, make a little hole in the center, top them with bacon, tomato, chives (and cheese if you can have it) bake it off and have a beautifully delicious breakfast (or brinner)!
I can't express how much my family loves these. Easy recipes that don't have a bunch of random ingredients or make a ton of food are hard to come by sometimes. I hope you love these as much as my family does!
Gluten Free Biscuits
No - mine were perfect! I usually make drop biscuits anyway in my gluten baking days, and they are wet and lumpy, and so these seemed fine to me. I did feel they needed to cook longer, so I gave them another 5 minutes. Perfect! I will surely maybe these again.