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If A Gluten-Free Dairy-Free Biscuit And Scone Had A Baby…
These are not your average biscuits. If creating gluten-free dairy-free biscuits, it’s a challenge to create the true flavor. Additionally, it’s tough when attempting to make them ‘healthier.” These biscuits are an amazing alternative, one that’s got a place for hidden veggies and various substitutions.
What Are Classic Biscuits Made Of That Make Them So Good?
Classic Biscuits are made from a base of flour, sugar, milk, and butter and usually, baking powder and salt. For those allergic to gluten and dairy products, this is an option that may be suitable for you. These gluten-free dairy-free biscuits recipe has stronger nutritional variety from the ingredients used. I’m certain they’ll be a great alternative.
How To Make These Gluten-Free Dairy-Free Biscuits Ahead Of Time
If you’re new here, my goal is to connect you to a more fabulous self in the kitchen and out of it. I want to enable you to “do it all” while still enjoying a healthy and healing life, one that celebrates good food, and the moments that come with it.
The main component in being able to “do it all” is structuring your time, especially in the kitchen. That’s where freezing comes in! These gluten-free dairy-free biscuits are able to be made ahead of time. Simply reheat them either in your oven, toaster, or air fryer which works out fabulously for breakfast sandwiches (pictured below.)
For this recipe we will use a variety of spices to give our mixture a stronger depth of flavor. Additionally, we’ll be using two types of ‘flour’ that provides healthy fats, and fiber content. These biscuits are meant to be a thicker alternative to the average biscuit. I suggest using them for breakfast sandwiches or topping for your favorite soup or pot pie!
Gluten-Free Dairy-Free Biscuits
- 1 large grated zucchini
- 2 eggs beaten
- 1/3 cup coconut oil
- 1/2 cup filtered water or veggie broth
- 2 tbsp salted butter/vegan butter/ghee/coconut oil
- 1 tbsp nutritional yeast
- 2 tsp picnic salt
- 1 cup oat flour OR buckwheat flour sifted (buckwheat will create a more traditional biscuit-like texture)
- 1 cup almond flour sifted
- 1/2 tsp garlic
- 1/2 tsp za’atar
- 2 tsp baking power
- Black pepper
- Pinch of salt
- 1 tbsp salted butter (to dress the top of the biscuits) optional
- Sift your almond and oat flour into a bowl. Add all of your dry ingredients together and combining well, including your salt & spices.
- Grate your zucchini into a bowl and add a pinch of salt over it to allow it to sit for a few minutes.
- Once the zucchini's liquid has dispersed, squeeze the remaining liquid out of the zucchini and reserve in a bowl.
- Next, combine your egg and coconut oil and whisk until well combined (you'll have a few chunks but not to worry – we want that for flakiness!) Add in your zucchini and stir to combine.
- Add in cold chopped butter to your mixture once everything has been combined. Do not overwork.
- Add in your wet mixture to your dry mixture and fold in until well combined and making sure no dry ingredients are visibly dry.
- Once combined, use a 10 scoop and place on a tray lined with a silicone baking sheet. Pat down slightly to mimic biscuits. You may sprinkle nutritonal yeast and cracked black pepper if desired.
- Bake for 30-35 minutes at 375. You can flip these if desired in the last 15-20 minutes.
- Add melted butter to the top of the biscuits upon removing if desired. Salt if desired as well!
- Allow the biscuits to cool slightly on a wire baking cooling rack, unless eating immediately.
- Grab a plate for these extremely crumbly biscuits & enjoy!
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