Some of my fondest food memories are baking in my Great Aunt Joyce’s kitchen. Her specialties were biscuits, pies, and berry cobbler. The best part was picking fresh berries and sneaking bites of dough!
I’ve found a way to combine my love for berries and biscuits in this Blueberry Butter-less biscuit recipe . . . AND make them gluten, grain, and dairy free with no added sugar!
It took some trial and error to get them flaky and moist, but the dough is much easier to work with than other gluten free dough I have made. Want to make some substitutions? FYI . . . I was unsuccessful with 100% almond flour (too dense) and coconut oil substitutions (no flakiness).
These are just a touch sweet and are perfect for breakfast, brunch, dinner, or dessert.
Ingredients:
- 1 cup Almond Flour
- 1 cup Cassava Flour (plus extra for rolling out the dough)
- 1/2 cup Lakanto Monk fruit Sweetener
- 2 tsp Baking Powder
- 2 tsp Xantham Gum
- 1/8 tsp Salt
- 2 Eggs
- 1/2 cup Unsweetened Almond Milk
- 1 tsp Vanilla Extract
- 1/2 cup Vegan Butter Substitute (I use Miyokos)
- 1/2 cup Blueberries (I used small fresh berries)
Instructions:
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Add all the dry ingredients to a food processor* and blend.
- Cut the butter substitute into small pieces and add to the dry ingredients. Pulse until small crumbs form.
- In a small bowl combine eggs, almond milk, and vanilla. Whisk to combine and then add to food processor. Pulse until a smooth dough forms.
- Remove dough from food processor onto a piece of floured parchment paper. Fold in the blueberries by hand so they aren’t crushed.
- Dust the top of the dough with a little flour and place another piece of parchment paper on top.
- Use a rolling pin to roll dough to about 1 inch thick. Remove parchment, fold dough in half, dust top with flour, return parchment to top of dough and re roll to 1 1/2 inch thick (this process gives a more flaky biscuit).
- Use a biscuit cutter to cut out dough (press straight down, don’t twist). Place on prepared pan and bake for 18-20 minutes or until done.
*Alternately you can do this in a bowl with a pastry cutter.
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