If you have already started to eat gluten-free foods, one of the first things you will notice is that bread just isn’t the same. Gluten-free dough is tricky, and I think one of the reasons why pre-made gluten-free breads you can buy at the store are so much more expensive compared to the gluten filled counterparts. Another thing that is hard to find, is any kind of pre-made dough, like biscuits. We all grew up with biscuits in a can, that isn’t an option for those who can’t eat gluten.

Interestingly I’ve found that yeast doesn’t work well with gluten-free flour, which is why there is lemon juice in this recipe. I learned lemon juice and baking powder can be used as a sub for yeast, and it’s been a game changer. You could try 1/2 of a lemon for the juice if the taste of lemon is too strong, or if you have a large lemon. Apple cider vinegar is also a good option. I’m currently baking at a higher altitude, so baking is always a science experiment.

Below is the recipe for the closest texture I have found to regular biscuits. How fantastic these taste on a weekend morning!

Biscuits

2 cups gluten-free measure for measure flour

1tsp baking soda

1/2tsp baking powder

1/2 cup palm shortening or room temperature butter

2 tsp lemon juice OR 2 tsp gluten-free apple cider vinegar

1/2 cup warm water

• Pre-heat oven to 350°F
• I prefer cast iron. If using cast, place it into the oven to let it pre-heat as well.
• In a mixing bowl combine the first 5 ingredients.
• Now you are going to “cut in” the ingredients. You can do this with a fork. You will essentially be cutting the shortening, or butter into the dry ingredients.

• Stir in the 1/2 cup of warm water
• Set the fork aside, now it’s time to knead.
• With your hand you are going to fold and push the ingredients together until you have a smooth, fully incorporated dough.
• Let the dough rest a moment and lay a piece of parchment paper on the counter top, you will also need a rolling pin, and a biscuit cutter. You may need to sprinkle a little gluten-free flour onto the parchment paper and rolling pin. I also recommend using a gf cooking spray on the biscuit cutter, gluten-free dough can be quite sticky.
• Place your dough on the parchment paper. I like to flatten it with my hand a bit before I start to roll it.
• Roll the dough to approximately 3/4 to 1 inch thickness.
• Cut the dough with the biscuit cutter.

• Repeat the last three steps until your dough is gone.
• With an oven mitt, carefully pull your pre-heated cast iron skillet out of the oven. (You can also use a pie pan or cookie sheet for these, if you do that there is no need to pre-heat, and I recommend parchment paper or cooking spray for baking)
• Place your cut biscuits into your pan, cookie sheet, or pie pan.
• Bake in your pre-heated oven on the bottom rack for 8-10 minutes
• Enjoy! We eat these plain, or as a breakfast sandwich.