Fluffy Biscuits
Growing up, my dad made the best gooey fluffy biscuits you could ever imagine. Since modifying my diet to eliminating the top 9 allergens plus more, I have finally created a biscuit recipe that I’d say is just as good as my dad’s biscuits. Serves 8-10 large biscuits. Takes 10 mins prep, 15-18 mins baking time.
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Ingredients & Substitutes
- 2 1/2 cups (380g) gf all purpose flour with xantham gum (I use Namaste from Costco or this one; if you use a different gf flour; you will not get the same results)
- 1TB baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TB sugar
- 1/4 cup + 2TB (106g) non dairy yogurt (I like this one), OR this one, if legume free
- 1/2 cup (136g) cold chunks of vegan soy free butter, OR homemade (homemade recipe is top 9 free, seed free, and can be made legume free) *See notes
- vegan buttermilk: 1 cup (260g) non dairy milk (I use oatly milk) & 3 TB apple cider vinegar
- 1 TB cornstarch, OR arrowroot powder
How to Make Fluffy Biscuits
Preheat oven to 425 degrees.
In a large mixing bowl, or kitchen aid, mix all dry ingredients and cold butter till combined. The butter should still be in bigger chunks (this helps with flaky biscuit layers).
In a separate bowl, mix the buttermilk ingredients & let sit for 3-5 mins, till it curdles.
Mix the buttermilk with the cornstarch till cornstarch is dissolved. Cornstarch helps the biscuits become extra fluffy!
Add the buttermilk mixture to the dough till dough is slightly wet. *If too wet, add in a little (1TB or so) extra flour. *if too dry, add in a little extra non dairy milk (about 1/8 cup).
Dough should be cold; if it is not, stick the dough into the fridge to let chill 5 mins.
Roll the dough out till its 2-2.5 inches thick. I like using parchment paper on both sides with a little extra flour to help roll it out and not stick. This is where the bigger chunks of butter will fully blend into the dough, if you mixed by hand. The chunky butter is the biggest key to fluffy layered biscuits! If using a kitchen aid, your biscuits will be fluffy, but not have as much of the “layered” texture.
Cut biscuits with a small cup or biscuit cutter. Should make about 8-10 large biscuits.
Put in oven and bake 15-18 mins or till tops are slightly golden brown.
Enjoy with homemade butter, gravy, or jam!
Common Questions
- Which Gluten free flour should I use?There are many Gluten Free flours on the market. How do you know which one to cook with?
Well, to mimic the profile of gluten, you need light starch for lightness in texture, protein for strength, elasticity for texture, and medium starch for holding structure. Every single gluten free flour will not have all four characteristics, which is why we mix gluten free flours together into a blend.
My favorite store bought brand is currently Namaste.
It is a blend of rice flours (the medium grain) & arrowroot (the light starch), xanthan gum (the binder to aid with elasticity), sorghum (the medium grain which contains higher sources of protein).
So if making your own blend at home, I recommend choosing 2 medium grains (one containing a higher protein content), 1-2 starches, and 1 binder.
The ratio I like so far is 2:1 for grain and starch + 1/4 tsp xanthan gum per cup of flour/starch. So for example:
- 2 cups fine white rice flour
- 2 cups sorghum flour
- 1 cup tapioca starch
- 1 cup potato starch
- 1 1/2 tsp xanthan gum (1/4 tsp per cup of flour & starch)
See my in depth guide to gluten free flours here for helping you make your own blend!
Other Favorite Allergy Friendly Breakfast Recipes
Fluffy Biscuits (Dairy, Gluten, Egg, Soy, & Nut Free)
Growing up, my dad made the best gooey fluffy biscuits you could ever imagine. Since modifying my diet to eliminating the top 9 allergens plus more, I have finally made a biscuit recipe that I’d say is just as good as my dad’s biscuits. Serves 8-10 large biscuits. Tastes amazing with this gravy! Takes 10 mins prep, 15-18 mins baking time.
- Total Time: 0 hours
- Yield: 8–10 1x
Ingredients
- 2 1/2 cups (380g) gf all purpose flour with xantham gum (I use Namaste from Costco or this one; if you use a different gf flour; you will not get the same results)
- 1TB baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 TB sugar
- 1/4 cup + 2TB (106g) non dairy yogurt (I like this one), OR this one, if legume free
- 1/2 cup (136g) cold chunks of vegan soy free butter, OR homemade (homemade recipe is top 9 free, seed free, and can be made legume free) *See notes
- vegan buttermilk: 1 cup (260g) non dairy milk (I use oatly milk) & 3 TB apple cider vinegar
- 1 TB cornstarch, OR arrowroot powder
Instructions
- Preheat oven to 425 degrees.
- In a large mixing bowl, or kitchen aid, mix all dry ingredients and cold butter till combined. The butter should still be in bigger chunks (this helps with flaky biscuit layers).
- In a separate bowl, mix the buttermilk ingredients & let sit for 3-5 mins, till it curdles.
- Mix the buttermilk with the cornstarch till cornstarch is dissolved. Cornstarch helps the biscuits become extra fluffy!
- Add the buttermilk mixture to the dough till dough is slightly wet. *If too wet, add in a little (1TB or so) extra flour. *if too dry, add in a little extra non dairy milk (about 1/8 cup).
- Dough should be cold; if it is not, stick the dough into the fridge to let chill 5 mins.
- Roll the dough out till its 2-2.5 inches thick. I like using parchment paper on both sides with a little extra flour to help roll it out and not stick. This is where the bigger chunks of butter will fully blend into the dough, if you mixed by hand. The chunky butter is the biggest key to fluffy layered biscuits! If using a kitchen aid, your biscuits will be fluffy, but not have as much of the “layered” texture.
- Cut biscuits with a small cup or biscuit cutter. Should make about 8-10 large biscuits.
- Put in oven and bake 15-18 mins or till tops are slightly golden brown.
- Enjoy with homemade butter, gravy, or jam!
Notes
*When making this recipe, sticks of cold vegan butter or homemade butter are vital to success. If you use spreadable vegan butter, or warm butter, the results will not be as fluffy or filled with flaky layers.
- Prep Time: 10 Min
- Cook Time: 15-18 Min