Gluten-Free Coconut Buttermilk Biscuits

Processed with VSCOcam with g3 preset

We’re going camping this weekend and I’m responsible for breakfast on one of the mornings. The tricky thing is that we all have a variety of dietary restrictions. I found a recipe for gluten-Free biscuits and adapted it slightly so that it met everyone’s needs. They were easy to make and are very tasty. Once I had made the dough I divided it into two parts, added blueberries to one batch and carob nibs to the other (you could really add just about anything to the dough, peaches, raisins, walnuts, the list is endless). I also doubled the recipe as I needed more than 9 biscuits, I did this by simply doubling the measurements, it worked out well.

Processed with VSCOcam with g3 presetIngredients

    • 1/2 cup Buttermilk
    • 1/4 cup Unsalted Butter
    • 1 Tbsp of Baking Powder
    • 2 tbsp of Starch (potato or cornstarch)
    • 1 tsp Sugar
    • 3/4 cups of Brown/White Rice Flour
    • 1/4 cup Coconut Flour

Your choice of fruit or chocolate chips (about two handfuls)

Preheat oven to 450°F. Spray baking sheet with cooking spray, set aside.
Sift dry ingredients together in medium bowl. Cut butter into flour mixture until it resembles small peas. Stir in enough buttermilk to form soft dough that holds its shape when pressed together. You may not need to use all the buttermilk. Add in your choice of filling.Processed with VSCOcam with c1 preset
Place the mixture on prepared baking sheet. Lay sheet of waxed paper over biscuit mixture and press to 1” thickness and about 6” x 6” square or circle. Remove sheet of waxed paper and cut into 8 or 9 round biscuit shapes using a 2” biscuit cutter or open end of glass. I just used a circle cookie cutter and made the dough really thick. Bake for 10-12 minutes or until lightly browned. Makes 9 biscuits.

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