Biscuits are one of those cherished southern foods my grandfather was an expert at. Learning how to make these dairy-free proved to be a mild challenge…making them gluten-free? Difficult to say the least.
My largest challenge came after discovering that I am sensitive to nuts.
Over the last several years I have played with dozens of gluten-free recipes, most of them grain-free but all of them containing nuts.
So when Food Network asked bloggers to post their favorite biscuit recipe, I knew I wanted to create something that was not only nut-free but also auto-immune friendly.
No matter the allergy, we all deserve to enjoy a flaky, golden biscuit every now and then…
🙂 Perfect with your favorite homemade jam, a drizzle of honey or even your favorite gluten-free and dairy-free gravy; I hope these biscuits fill your belly and satisfy your craving…wherever you are!
- 1 can whole-fat coconut milk
- 2 Tbs lemon juice
- 2 c coconut flour
- 2 tsp cream of tartar
- 2 tsp baking soda
- 1 ½ tsp sea salt
- ½ c palm shortening
- 9 Tbs palm shortening
- Pre-heat oven to 450f.
- Mix together coconut milk and lemon juice, set aside.
- In a large mixing bowl, blend together coconut flour, cream of tartar, baking soda and sea salt. Cut in ½ c palm shortening using a pastry knife or metal whisk, mixing until small crumb has formed. Slowly blend in coconut milk/lemon juice blend ¼ c at a time until dough is soft and moist but not sticky. Add in remaining 9 tbs of palm shortening, folding in 3 tbs shortening at a time. Do not overwork dough. Even though there is a lack of gluten, you want the dough to remain together but somewhat flaky…if you overwork the dough, you’ll end up with coconut hockey pucks instead of nice, flaky biscuits.
- Roll or pat dough onto lightly floured surface until approximately 1 inch thick, or however thick you wish your biscuits to be, I generally like ours to be between 1 – 1 ½ inch thick. Cut biscuits into 2 inch circles using a biscuit cutter…or, if you have children who like to misplace your biscuit cutter like mine, whatever 2-inch metal or glass kitchen tool you have handy. My ¼ c metal measuring cup worked perfectly for us.
- Place each biscuit on to parchment lined cookie sheets and bake at 450 f for 15-18 minutes or until golden brown. Serve warm.
- Makes approximately 20 biscuits
This recipe is also linked to: Eat, Recycle, Repeat’s Virtual Whole Foods Pot Luck