Gluten-Free Flaky Biscuits

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm unsweetened plant-based milk (like almond or soy) 1 cup warm unsweetened plant-based milk (like almond or soy)
• 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes) 2 large flax eggs (2 tbsp ground flaxseed mixed with 6 tbsp water, let sit for 5 minutes)
• 3 tbsp melted refined coconut oil or vegan butter 3 tbsp melted refined coconut oil or vegan butter

Instructions

1. 1

   In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This dry mixture will form the base of your flaky biscuits.

2. 2

   In a separate medium bowl, prepare your flax eggs by combining ground flaxseed and water, allowing it to thicken for about 5 minutes until it reaches a gel-like consistency. Then, whisk in the warm plant-based milk and melted refined coconut oil or vegan butter until smooth and emulsified.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Stir with a spatula or wooden spoon until just combined, forming a sticky, shaggy dough. Be careful not to overmix, as this can lead to tougher biscuits; gluten-free dough is naturally stickier than dough made with gluten-containing grains.

4. 4

   Lightly flour a clean work surface with a bit of your gluten-free flour blend. Gently turn the dough out onto the floured surface and pat it down with lightly floured hands to about 3/4-inch thickness. You can also use parchment paper to help shape the dough if it's very sticky. Let the dough rest for about 10 minutes at room temperature to allow it to hydrate.

5. 5

   Preheat your oven to 400°F (200°C). Cut out biscuits using a biscuit cutter or a glass rim, pressing straight down without twisting to ensure a good rise. Place the biscuits onto a parchment-lined baking sheet, ensuring they are close but not touching. Bake for 18-22 minutes, or until the tops are golden brown and the biscuits sound hollow when tapped lightly on the bottom. Allow them to cool on a wire rack for at least 10 minutes before serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca thickens sauces and gravies at a lower temperature than cornstarch; add it near the end of cooking.
• Baking powder loses potency after 6 months; test it by dropping a teaspoon into hot water — it should bubble vigorously.