Gluten Free Yogurt Biscuits
I surprised my husband with biscuit breakfast sandwiches this weekend using these biscuits and he said it brought him back to his childhood, and he wants them for breakfast on his birthday.
This recipe makes 6 biscuits, you can easily double or triple it. Use them just as a vehicle for butter, or for bread substitute for a sandwich or burger bun.
Biscuit Ingredients:
2 Cups Gluten-Free All-Purpose Flour (268g) (I used the blue bag of Bob’s Red Mill 1-1 GF Flour) (Azure Standard has this for a great price in bulk.)
1/2 Cup Whole Fat Sheep or Goat Yogurt (Organic Greek Yogurt works too or Bulgarian) + 1/2 Cup Filtered Water, mix together
1 TBSP Aluminum Free Baking Powder ( I make my own, I just don’t like the store bought kinds. I’ll put it below.)
1 Tsp Redmond Real Salt Save 15% with our code: KHW
2 TBSP Organic Coconut Sugar (My favorite coconut sugar is the Azure Market brand from Azure Standard.)
6 TBSP Organic Grass Fed Ghee
1 Egg
Optional: 2 Scoops Perfect Supplements Bovine Grass-fed Collagen (Save 10% with code: KHWPERFECT10)
2 Extra TBSP GF Flour for the cutting board or wherever you are making the biscuits (do not add to the bowl)
Aluminum Free Baking Powder:
4 TBSP Aluminum Free Baking Soda
4 TBSP Arrowroot Powder
I simply measure everything and put it into a 16oz mason jar otherwise known as a pint. Then affix the lid tightly and give it a few good shakes to mix it up. After that I just use the amount of baking powder that any recipe calls for there. I like getting these ingredients from Azure Standard in bulk. If you bake a lot, you may want to consider that too. I keep it in my pantry. If you don’t bake often, then you can cut this recipe in half.
Biscuit Instructions:
Pre-heat the oven to 450 degrees. Line a baking pan or stone with parchment paper. In a medium sized bowl just go ahead and mix everything together really well. It may be a bit sticky, that’s okay!
Put the extra flour on the cutting board. Take the biscuit dough out of the bowl and put it on the board. I went ahead and divided the dough into 6 even-ish sections. I made a dough ball with each individual section and rolled each one in the flour. Next I flattened the dough ball into a biscuit shape, and put it on the parchment lined pan.
Bake for 15-20 minutes, check at the 15 minute mark. Mine were ready at 18 minutes. We really love these biscuits, I hope you enjoy them!
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