Baking Powder Biscuits
A recipe from my mom, adapted from the book Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen by Jackie Garvin (Amazon)
Ingredients:
- 2 cups King Arthur Gluten Free Measure for Measure Flour (Amazon) (contains potato, if you have a nightshade allergy substitute for something else)
- 1 tablespoon baking powder
- 1 teaspoon iodized sea salt (Amazon)
- Optional - 1/2 teaspoon xanthan gum (optional, but helps them hold together a little better) (Amazon)
- 1/2 cup Spectrum Organic Palm Oil Shortening (Meijer)
- 1 cup So Delicious Unsweetened Coconut Milk (Amazon) (quart size - larger size packages have sunflower lecithin)
- 2 cups Our Family Finely Cut Mexican Shredded Cheese (Family Fare)
- 2 teaspoons of avocado oil (Amazon)
- Spray avocado oil (Amazon)
Dishes you'll have to wash:
- Bowl
- Measuring cup and spoons
- Rolling pin
- Mat
- Baking sheet
- Cup for cutting out circles
Instructions:
- Preheat oven to 400°F
- Mix together dry ingredients.
- Add shortening in small cubes. Mix into the dry ingredients by repeatedly squishing the flour into the shortening with your fingers.
- Add coconut milk and mix.
- Add cheese after wet ingredients.
- Dust a mat with gluten free flour and roll out the dough with a rolling pin.
- Fold dough in thirds one way, then fold in thirds again the other way. This creates the layers.
- Spray the baking sheet with avocado oil.
- Roll out and cut out circles using the cup. Place them onto the baking sheet.
- Coat the top of the biscuits in avocado oil and salt the tops of them.
- Bake at 400°F until the cheese starts to brown but before the dough browns. Otherwise if you wait for the dough to brown, the biscuits will be overdone. This takes roughly 30 minutes for 1" thick biscuits.
Update 2026-05-07: Specified how much avocado oil, added directions on adding cheese, added time estimate for cooking, removed buckwheat-free tag because of gluten-free flour.