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!
This gluten free and dairy free dinner biscuit recipe tastes delicious with chicken, fish or meat.
- 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.