Flaky Biscuits (gluten-free, egg-free, dairy-free optional, corn-free, soy-free)

 Biscuit

 

 

 

 

 

Flaky Biscuits

Ingredients

  • 2 cups  Allergic Solution All Purpose Flour
  • 2 tbsp sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup cold unsalted butter or coconut oil, cubed
  • 1 cup buttermilk or (coconut milk with 1 tsp vinegar)
  • 1/3 cup cream or full fat coconut milk

Preparation

In large bowl, stir together all purpose, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter/coconut oil until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.

Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.

Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.

 

 

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