I had a love for biscuits early on in life…I mean don’t we all? Especially if we’re from the south!
The best biscuits are from the south, more specifically, (my childhood summer hang out) Folkston, Ga. Thank you, Aunt Shirley, for setting my standards high at such a young age!
I was also very thankful to be her favorite 🙂 I got biscuits whenever I wanted.
I have to be honest, these Coconut Oil Biscuits don’t even compete with hers. What did you expect!? But I tried guys, and I think I did a pretty good job.
They happen to be one of the best (and healthiest) gluten free, dairy free and vegan biscuits I’ve had (or made). I based them off of a traditional biscuit recipe.
Of course, gluten free “breads” tend to be a little denser. These almost reminded me of a short bread (hence the strawberry shortcakes below).
Typical recipes use cold butter or crisco (one of Aunt Shirleys secrets). My substitute for crisco is organic vegetable shortening, which, in this case is too greasy. Knowing that I wanted something of the same consistency I chose a mixture of cold coconut oil and cold coconut cream. Having the solids cold helps them maintain a firm dough. Please don’t use melted oil! I am not responsible for that one.
Cuz’ you know how bad it hurts when you have a recipe fail using $6’s of flour (not including all the other expensive ingredients).
And those are the moments where I become incredibly creative in the kitchen. A food resurrection! We won’t talk about my most recent fail – never mistake apple cider vinegar for apple cider, in a soup… Don’t save her, she don’t wanna be saved…
I tried, but to no avail. Idiot! (palm to forehead)
Typical recipes also use self-rising flour. Not this lady. I am far from typical. I actually prefer to use a mixture of flours. Each flour helps lend a different texture to the biscuit. No way could I use just almond flour in this recipe. Dense City!!
As usual, I’ve chosen to be super complicated and use 3, no, 4 flours total. I promise they all make a difference. If your gluten free flour pantry isn’t ridiculous like mine, I would be happy to compromise and offer a 3 flour recipe 😉
3-4 Flour Combo
- Arrowroot Flour– This flour comes from the “root” of an arrowroot plant that has been dried out and then ground into powder. As arrowroot flour cooks, it swells. It also makes the recipe have a smooth consistency. Adding arrowroot flour to a recipe creates more “airiness and lightness” to the final product. Typically this flour can replace up to 1/4 of the flour in your recipe. I pushed my limits in this case. It’s 1/3 of my recipe. I really wanted to see how light and airy I could get it without it falling apart. Be sure to keep in mind that arrowroot flour does not have the power to bind. The most popular “binder” is eggs. Bummer – I can’t have eggs! Im-prov!! Arrowroot flour is basically 100% carbs…sooooo, be careful not to over do it 🙂
- Coconut Flour– This is the byproduct of pressed, dried and ground coconut meat. Which you could totally make at home! Ain’t nobody got time for that. Instead, I buy it in bulk (like I do most of my flours). I’m proud to say that coconut flour is loaded with the “good stuff”. The coconut definitely imparts its mildly sweet flavor on the flour. I’ve only just begun to savor this flavor. I promise you it’s not too overwhelming. And, besides, it’s good for ya! It’s full of fat (14% coconut oil), fiber (48%), and protein (and it’s low in carbs!), which make it super filling. You won’t be able to stuff your face with coconut flour treats. It just won’t let you. Coconut flour also contains a decent amount of manganese and lauric acid. You will be supporting your immune system (antiviral, antibacterial and antiprotozoal), thyroid health, bone health, nervous system function, spiking your metabolism all at the same time as you are regulating your blood sugar! This amazing flour acts like a sponge when you cook with her. You typically use 1/4 to 1/3 of coconut flour to 1 cup of regular flour. And typically you use 6 eggs + 1 cup of liquid per 1 cup of coconut flour! That’s how absorbent they are. And that’s why baking gluten free/egg free is such a challenge (for me and others alike). It is important to mix well and let the batter “rest” if using coconut flour. Otherwise you can be left with a clumpy batter. Coconut flour definitely adds to the dense, dry “hockey puckness” qualities of most gluten-free breads. To counter act this dryness, add ingredients such fruits or vegetables. They help to increase the moisture content in the baked goods.
- Tigernut Flour– It’s gggrrrrreat! But it’s not a nut, it’s a vegetable. A starchy tuber to be exact. AKA- chuff, yellow nutsedge, nut grass, earth almonds…I’ll just stick to tigernuts. This starchy tuber has super powers, though. First off, it’s basically allergen free. Secondly, it’s a pre-biotic (food for the good bacteria in our gut), thanks to this unique fiber by the name of resistant starch. I’m forewarning you – it is a fiber – and naturally our bodies need to adjust to these. Don’t make them a “musical fruit” if you know what I mean. Tigernut flour is also an anti-inflammatory due to the fatty acid composition (73% monounsaturated, 18% saturated and 9% polyunsaturated). It has almost the exact same composition as olive oil (and you know how good that is for ya). All of that sounds great right? Now down to the nitty gritty of how to bake with it…(speaking of gritty, sometimes this flour can be, so be careful). What’s great is that it is a 1:1 substitute for white flour! Well, that’s what they tout. Like I said earlier, I always prefer combos of flours. I haven’t found anything to substitute 1:1 for (the bad) flour. That’ll be the day. My favorite quality (texturally) with this flour is the grainy-ness it imposes. It creates airiness, not denseness. Thank you Jesus for tigernuts in a world of gluten free lovers.
- Pumpkin Flour– This flour was created by the Anti-Grain company. I love that they offer a variety: Butternut Squash, Sweet Potato and Apple. I have experimented with all of them and I seem to have similar results. All of the flours are gluten, nut and grain free, vegan, and non-gmo. And you’ll be happy to know that all of the flours are chop full of nutrition. Can I just love every aspect of this product!? What better way to sneak in extra vitamins into your kiddos (and hubby). I use these flours to lighten up a recipe or to use as a dry filler. It tends to work as a binder in my batters as well (bonus points). Sometimes these flours will instill a hint of flavor. Will you make it bold…or…will you
Time to improv…
Taking the pumpkin flour out of the mix would probably have the least amount of impact on this recipe. I would just add small amounts of the other three flours to make up for it (just a tiny amount of coconut flour!). If you don’t have tigernut flour, you could substitute almond flour. It will create a more dense biscuit.
Next topping, Pluot Jam!!!
- ¾ c arrowroot flour
- ¼ c coconut flour
- ¾ c tigernut flour
- ¼ c anti-grain pumpkin flour
- 1¼ t cream of tarter
- ¾ t baking soda
- ¾ t salt
- ¼ c +1 T coconut oil (chilled to harden)
- ¼ c chilled coconut cream (the hard stuff in the can)
- ½ c chilled coconut milk
- Make sure the coconut oil, milk and cream are chilled.
- Preheat the oven to 425 F.
- Prepare a floured (I used arrowroot flour) surface for rolling out the biscuits.
- Combine all of the dry ingredients in a large bowl.
- Use a fork to mash in the chilled coconut oil and coconut creme. You want it crumbly. Don't over mash it. The mixture should remain cold until it goes in the oven.
- Lastly, you will add the coconut milk. I used the liquid from the can of coconut creme. You could also use coconut milk. Mix together using your hands (diamonds off, ladies).
- Dump out onto your floured surface. Flour your hands and press the dough down enough to make rolling easier. Flour the rolling pin and roll to about ½ inch thick.
- Using a biscuit cutter (or a cup), cut them out and arrange on a sheet pan.
- In the oven for ten. Longer if you want them crispier. I tend to reheat these in the oven so I don't want to go overboard on round one.
- They store well in the freezer or fridge.