Yield: 9

Gluten Free Biscuits

gluten-free biscuits sitting in blue napkin lined basket, with small bowl of jam off to side

20 minutes is all you need to have these easy and scrumptious gluten-free biscuits done and on the table! They are so easy, my children make them regularly!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 tablespoon distilled white vinegar
  • 1 cup cold hemp milk (see recipe notes for subs)
  • 3/4 cup millet flour
  • 3/4 cup tapioca starch
  • 1/2 cup sorghum flour
  • 1 tablespoon baking powder
  • 1 tablespoon organic cane sugar
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon xanthan gum
  • 6 tablespoons cold palm shortening (or vegan butter)

Instructions

  1. Preheat oven to 450 degrees (F), and line a baking sheet with parchment paper or a silicone liner.
  2. In a small mixing bowl, combine the distilled white vinegar and the hemp milk, and chill in the refrigerator to keep cold.
  3. In a large mixing bowl, whisk together, the millet flour, tapioca starch, sorghum flour, baking powder, organic cane sugar, sea salt, and xanthan gum.
  4. Cut in cold shortening until mixture resembles coarse crumbs. 
  5. Gently mix the hemp-vinegar mixture into the dry ingredients until just combined. Do not over-mix. The batter will be sticky and shaggy.
  6. Using an ice cream scooper, scoop the dough into 9 separate balls on the prepared baking sheet.
  7. Bake for 14-18 minutes, or until the biscuits are golden brown. Serve warm.

Notes

This dough is significantly wetter than the average biscuit dough. It should be too wet to roll out and cut into shapes, but not so wet that it won't hold the shape of a golf ball (although it's okay if the dough slightly relaxes, you just don't want it to go flat). 

Make sure your hemp milk and palm shortening are COLD!

Cold hemp milk- Substitute with almond milk, or coconut milk beverage. Just keep in mind, hemp milk is thicker and creamier than the other dairy-free milks. So if you substitute almond milk or coconut milk beverage (which are thinner), you may need 1-2 tablespoons less of it.  

The amount of liquid used and baking time all depend on room temperature, altitude, and humidity. What works for me here in Alaska may differ from what works in the humid south in the middle of summer. If your dairy-free biscuits are consistently flat (and you’re using a high quality xanthan gum, like Bob's Red Mill), reduce the amount of hemp milk used by 1-2 tablespoons.