Gluten Free Dairy Free Butter Dip Biscuits

About a month ago, I came across this recipe for Butter Dip Biscuits posted on Facebook. It’s one of those video recipes that leaves you with an unattractive rope of drool hanging from your mouth. What? Only me? :wipes chin: Really good biscuits are something I’ve been in search of for the past six years since we turned into a gluten free household. Our local coffee shop at one point contracted with the gourmet restaurant next door to get these fabulous egg and cheese biscuit sandwiches on Saturday mornings (which was why I used to get myself up at the same hour on Saturday as I did the rest of the week because if you didn’t get there early, you didn’t get a biscuit). Those went by the wayside when the coffeeshop had its own kitchen built, and I was in mourning. But as soon as I saw this video, I was put in mind of the biscuits I loved so much. I immediately set out to replicate the recipe with gluten and dairy free ingredients. The first batch was an epic fail.  But by then I really had a yen, so I started over.  And y’all, the second batch almost made me weep with joy.  At long last, I was able to replicate my beloved biscuit sandwich (albeit with my dairy free cheese).  I had a real Moment.  So here I am to share with you my gluten free dairy free butter dip biscuits.

Ingredients:
  • 1 stick (1/2 cup) Earth Balance or other dairy free spread
  • 1/2 cup cassava flour
  • 1/2 cup sweet rice flour
  • 1/2 cup white rice flour
  • 1 cup brown rice flour
  • 1 1/2 tbsp. turbinado sugar
  • 2 tbsp. baking powder
  • 2 tsp xanthan gum
  • 1 tsp salt
  • 1 3/4 cup unsweetened dairy free milk + 2 tsp apple cider vinegar to sour
 Directions:
  1. Preheat oven to 450 degrees
  2. In an 8×8 glass baking dish, put the Earth Balance in the oven to melt.
  3. Meanwhile, add the apple cider vinegar to your dairy free milk (I used unsweetened almond milk).  Give it a stir and set it aside to sour.
  4. In a medium bowl, mix the flours, sugar, baking powder, xathan gum and salt.
  5. Add the soured milk and stir.   You should have something like a thick batter.
  6. Add the batter to your baking dish and spread out with a spatula or the back of a knife or your fingers.  Whatever floats your boat.  The Earth Balance will splash up over the top and that’s totally fine.  Encouraged, even.
  7. Score your biscuit dough with a sharp knife wherever you want to divide them.
  8. Pop them in the oven and bake for 20-25 minutes, turning once during baking.

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