Gluten-Free Southern Style Biscuits

The BEST Southern style vegan butter biscuits ever! Guys these are so good!!! My aunt @betsybairstow is a biscuit connoisseur, and even she approves! She couldn’t believe they were gluten-free and vegan too! 🤩

I based my recipe off of an original from @sweetlaurelbakery , but changed up the ingredients a few times, and FINALLY found the perfect combination. We topped ours with homemade apple butter, but would be amazing with honey or really anything! PERFECT for holiday brunch! 🎄🍞

The butter-flavored coconut oil from @nutiva is a must! They make the biscuits taste so buttery and delicious, and it doesn’t have the sweetness of regular coconut oil. I got mine off of Amazon!

Try these biscuits out I promise you won’t regret it! Let me know how much you love them afterwards 🤣 Hope everyone is having a relaxing Sunday! 🙏🏽💚

Ingredients:

2 cups blanched almond flour

1/2 cup sorghum flour

1 Tbsp baking powder

1/2 tsp salt

4 Tbsp @nutiva butter-flavored coconut oil

3/4 cup unsweetened coconut yogurt (I used @so_delicious )

1 egg beaten for a wash, or 1 extra Tbsp melted coconut oil for vegan

Recipe:

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together the flour, baking powder, and salt. Add the coconut oil and cut in using a pastry cutter until a meal forms.

3. Stir in the coconut yogurt. Loosely form the dough into a ball and place on a sheet of parchment paper.

4. Cover the dough with a second sheet of parchment and press into a 3/4 inch thick rectangle. Fold the dough over onto itself in three or four sections. Again pat down the dough until its 3/4 inch thick, and repeat this entire process 2-3 times. This creates the fluffy layers in the biscuits!

5. Press out the folded dough until it's 1-inch thick, and cut out biscuits with a three inch round cookie cutter or the rim of a juice glass. Place the rounds on the prepared baking sheet.

6. Using a pastry brush, lightly coat the top of each biscuit with the beaten egg, or melted coconut oil for the vegan version. Bake for about 15 minutes, or until golden and the tops begin to crack. Allow to cool or serve warm!