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Cinnamon and Honey Gluten-Free Biscuits

These soaked gluten-free biscuits are moist, light, and tasty — even after a few days (if you can get them to last that long!). For the gluten-free flour blend, I used equal parts of these fresh-ground flours: millet, sweet brown rice, hulled buckwheat, and tapioca. Makes about 24 biscuits.

Course Breads, Snack
Author Wardee Harmon

Ingredients

Instructions

The night before...

  1. Cut coconut oil into flour with a pastry cutter or fork, until coconut oil is the size of peas or smaller.
  2. Lightly stir in the raw apple cider vinegar and milk.
  3. Cover and leave on the counter for 8 hours or overnight.

The next day...

  1. Preheat oven to 450 degrees Fahrenheit.

  2. Mix in the honey, cinnamon, baking soda, baking powder and sea salt — gently. If it is not mixing well and needs a bit more moisture to make a workable biscuit dough, add additional milk as needed.
  3. Transfer the dough to a clean, floured surface and roll into a rectangle about 1/2-inch thick.
  4. Using a knife or pizza cutter, cut into 2-inch squares.
  5. Transfer squares to a coconut-oiled cookie sheet (or parchment paper lined), leaving space between.
  6. Put sheet in oven.
  7. Bake for 8 to 10 minutes, until golden brown.
  8. Transfer to cooling rack.
  9. When cool, store in an air-tight container.