So easy to make, these similar to cream biscuits are actually gluten free dairy free biscuits. They are the perfect texture. It’s hard to believe their dairy-free. Just combine the dry mix with the two liquid ingredients and rest the dough. Then, in less than five minutes you’re ready to bake yourself some biscuits! A just-like-egg substitute is listed for those who may need it. The only allergen this recipe includes is coconut, without any coconut flavor.
Link You’ll Need:
Gluten Free Dairy Free Biscuits
- 1 cup Gluten Free Bisquick Recipe see above link – (New, Lighter Version, plus more for dusting)
- 1/2 tablespoon granulated sugar (organic for vegan)
- 1/4 teaspoon salt
- 1/2 cup full-fat coconut milk heated until steamy hot, but not boiling
- 1 large egg* beaten
- 1 egg yolk for basting (optional)
- 1 tablespoon water for basting (optional)
Preheat the oven to 500°F with a rack in the center. Line a baking sheet with a silicone baking mat or parchment paper. Do not oil the baking sheet.
Combine the biscuick with the sugar and salt; set aside.
Heat the coconut milk until steamy hot but not boiling, via the microwave or stovetop.
Slowly pour the hot coconut milk into the dry mix and combine until all of the dry ingredients are moist.
Add the beaten egg and stir just until combined. Do not over mix or your biscuits will be tough.
Generously dust a smooth surface with Bisquick and scoop the dough onto that dusted surface. Sprinkle with more Bisquick and pat down to 1/2-inch high. Allow the dough to rest for 10 minutes.
Fold the right third of the dough towards the center and then the left side towards the center to make one-third the size. Then, pat out the dough to 1/2-inch high. DO NOT MASH THE DOUGH DOWN. You do not want pop all of those bubbles that the baking powder and baking soda created.
Using a 2-1/4-inch biscuit cutter or thin glass, dip the cutting edge in some Bisquick. Cut a round into the dough and repeat. Remove the surrounding scraps. Using a bench scraper, lift the biscuit dough up and onto the prepared baking pan. Lightly knead the scraps together and again pat out to 1/2-inch high. Cut out more biscuits, remove scraps and transfer dough rounds to the baking sheet. With the last scraps, do not knead them together or they will make tough biscuits. Instead, just push them together and pinch any top creases together to form similar size biscuits. Transfer the biscuits to the baking sheet.
Optionally, whisk together the egg yolk and water and baste onto the biscuit tops for browner biscuits and a shiny finish. Bake for about 13 – 15 minutes.
Remove the biscuits from the oven and transfer to a wire rack. Serve immediately. If making far in advance, cool completely on the wire rack and freeze in a zipper storage bag.
Serve with buttery spread, nut butter and jam, or my favorite, buttered with bacon and scrambled egg. Add your favorite dairy-free cheese too, if desired. However, it’s easier to serve if you just add the cheese to scrambled eggs.
*To Make Egg-Free:
You can either use your favorite brand of egg-replacer or 1 tablespoon fat of choice (like refined coconut oil or hydrogentated palm oil – they’re both closest to butter without a coconut flavor) and 2 tablespoons liquid from a can of cannellini beans.