Description
Gluten Free Biscuits – Herbed Gluten-Free Biscuit recipe with herbed butter spread is a delicious side dish for any meal!!
Ingredients
Scale
Herby Gluten-Free Biscuits
- 3/4 cup unsweetened almond milk
- 1 tablespoon lemon juice
- 2 cup 1-to-1 gluten-free flour
- 1 tablespoon + 2 teaspoons baking powder
- 1 tablespoon coconut sugar
- 2 teaspoons dried thyme leaves
- 2 teaspoon dried tarragon
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 cup + 2 tablespoons butter, room temp and cubed
Herbed Butter Spread:
- 6 tablespoons butter, room temp
- 1 teaspoon dried thyme leaves
- 1 teaspoon dried tarragon leaves
- 1 teaspoon garlic, minced
- pinch of salt
Instructions
- Preheat oven to 425 degrees F.
- Add unsweetened almond milk and lemon juice to a small bowl; whisk to combine and set aside.
- In a medium/large mixing bowl add flour, baking powder, coconut sugar, thyme, tarragon, salt and garlic powder; stir to combine.
- Add butter and cut into the flour with a fork until crumbly.
- Add almond milk mixture and stir to combine.
- Use your hands to continue mixing into a dough into a ball.
- Turn onto lightly floured surface and knead about 7-10 times.
- Roll until about 3/4 – 1 inch thick (they don’t raise too much).
- Place on ungreased baking sheet.
- Bake for 8-12 minutes, middle rack.
- Let cool fully.
- Serve with Herbed Butter Spread.
Herbed Butter Spread:
- Combine ingredients in a small bowl; stir to combine.
Notes
- Storing: make sure you individually wrap your gluten free biscuits and store at room temp for 1-2 days, 1 week in the fridge, and 3 months in the freezer.