Pin Recipe
Well, this dinner biscuit recipe did not quite make it to dinner in our house. I decided to try the recipe on a weekend morning and by the time dinner rolled around at 7 pm every single biscuit had been eaten! As far as I can remember, this was the first time I attempted to make dinner biscuits, but they were such a hit I wish I had done so years ago. Please note, this recipe makes a dozen biscuits but they are very small, so you may want to consider making a double batch.
A Healthier Dinner Biscuit Recipe
I grew up eating (and loving) the kind of biscuits and gravy that were not made with health in mind. Oh but were they GOOD! Sometimes the biscuits from my childhood were from a can, sometimes from scratch, but they always had 3 staple ingredients: butter, all-purpose flour and cow’s milk. My recipes doesn’t have any one of those ingredients and yet I promise they do not taste anything at all like health food.
Nixing the Butter, All-Purpose Flour + Cow’s Milk…
By substituting extra virgin coconut oil for the butter you still get the desirable full-fat mouth feel. And, as long as you use a high-quality extra virgin coconut oil you won’t have to worry about any unwanted coconut-y after taste either.
As for the cow’s milk, I simply swapped unsweetened hemp milk. When it comes to dairy milk alternatives, hemp milk is definitely my favorite for it’s nutrition benefits (Click HERE for the 8 reasons why hemp milk is my favorite plant-based milk.) However, if you don’t have hemp milk you can also substitute unsweetened almond milk.
Pin this recipe for later!
Gluten and Dairy Free Dinner Biscuit
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 1 dozen 1x
- Category: Biscuit
- Cuisine: Clean Eating
Description
This gluten free and dairy free dinner biscuit recipe tastes delicious with chicken, fish or meat.
Ingredients
- 1 tablespoon dry yeast
- 1/4 cup warm water
- 1 tablespoon raw honey
- 1 1/4 cups 1-for-1 gluten free flour (like this one from King Arthur)
- 2 tablespoons extra virgin organic coconut oil (such as Barlean’s (room temperature))
- 1/4 cup unsweetened hemp or almond milk
- 1 organic (pasture-raised egg)
Instructions
- Preheat oven to 400 degrees and line a large baking sheet with parchment paper.
- In a small bowl, dissolve yeast in warm water. Add honey and let sit for 5 minutes.
- Place flour in a medium-size bowl. With 2 knives, cut the coconut oil into the flour.
- Combine the almond (or hemp milk) and egg and beat slightly. Then stir in the flour mixture. Add yeast mixture, mix thoroughly, and let stand for 20 minutes.
- Drop the dough by tablespoons onto prepared baking sheet. Lightly shape into 2-inch rounds. Bake for 15 to 18 minutes, or until lightly browned. Serve warm.
Like clean recipes? You’re going to love our new popsicle ebook!
Looking for more smoothie recipes?
Spelt is definitely a type of wheat.
[It’s in every definition of spelt. For example, the Wikipedia entry for spelt says “Spelt…is a species of wheat.”]
Therefore, for those people who *must* avoid wheat or gluten, spelt is not safe to eat. (Not even the sprouted form.)
The people who already know that they must not eat wheat or gluten for medical reasons will probably already know that spelt is a type of wheat,
but their well-meaning friends, neighbors, and co-workers may not know that, and if such acquaintances see on an authoritative internet resource like this one an announcement that spelt is “wheat-free”, they might put spelt in food that they serve to a person who must totally avoid wheat/gluten and promise them that it’s made from a “wheat-free” grain, which could lead to severe reactions.
Hi Reena!
Thank you for your comment. Yes, you are absolutely right that many people might not realize that spelt is not gluten free. However, spelt is an ancient form of wheat and doesn’t have as much gluten as modern wheat. Many people, even those who are gluten sensitive, are actually able to tolerate spelt even if they can’t tolerate wheat. Modern wheat has been progressively hybridized over several generations to improve yield, to increase gluten (which improves bread quality) and for various other reasons. After WWII, as part of the Green Revolution, scientists made some significant changes to heritage wheat that resulted in increased yields and higher gluten content. I believe these changes, along with the fact that a lot of modern wheat has glyphosate residue is one of the reasons so many people have wheat sensitivity today (you can read more about this in my blog post here: https://cleancuisine.com/biodynamic-farming/ ) Spelt doesn’t have the issues associated with modern wheat.
Having said that, if someone has celiac disease then they absolutely should not have spelt.