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Gluten-free biscuits

Flaky, tall tangy biscuits with a tender crumb, made with a gluten-free flour blend, soured soy milk and dairy-free butter. Split them warm and eat them plain or with a little honey.

35 mintotal
2servings
7ingredients
Gluten-free biscuits

Ingredients

  • 240 g gluten-free all-purpose flour blend, xanthan-gum included, certified gluten-free
  • 1 tbsp baking powder, certified gluten-free
  • ¾ tsp fine salt
  • 1 tbsp sugar
  • 85 g cold dairy-free butter, plus 1 tbsp melted for the tops
  • 180 ml unsweetened soy milk, cold
  • 1 tbsp lemon juice, sours the soy milk into a tangy base

Method

  1. Stir the lemon juice into the soy milk and let it thicken.5 min timer
    Gluten-free biscuits, step 1
  2. Whisk the flour, baking powder, salt and sugar in a bowl.
    Gluten-free biscuits, step 2
  3. Cut in the cold dairy-free butter until you have shaggy, flaky chunks.
    Gluten-free biscuits, step 3
  4. Pour in the soured milk and fold just until a soft dough comes together.
    Gluten-free biscuits, step 4
  5. Fold and press the dough into thick tall layers, then cut four rounds.
    Gluten-free biscuits, step 5
  6. Brush with melted butter and bake until tall and golden.20 min timer
    Gluten-free biscuits, step 6

Why it works

  • Celiac disease: Certified gluten-free flour blend and baking powder keep the flaky layers fully gluten-free.
  • Milk allergy: Soured soy milk gives the tangy lift, with dairy-free butter for the flaky layers.

Celiac check: watch for hidden gluten in soy sauce, stock, malt vinegar and seasoning blends, and oats that aren’t certified. Gluten gives food ideas, not medical advice: always check labels for allergens and cross-contact.

Cooking for more than one diet?

Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free.

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