Depending on where you come from, a biscuit can mean two different things. In North America, they’re little scone-like breads that are typically savoury while in the UK they’re a cracker or cookie. The recipe here is for the North American version and they’re super easy to whip up using my fave Pamela’s Products Baking & Pancake Mix. The mix is so versatile and these tasty biscuits are ready to enjoy hot out of the oven in under 15 minutes. They’re not only fast and easy but totally decadent – even my non-gluten-free friends love them.
The buttermilk is in the mix and all that’s added is shortening and milk. The original recipe on the bag calls for shortening, but I’ve swapped that out for heart healthier coconut oil this time, or when I have it around, I go for organic vegetable shortening. You can use any milk however, because of my dairy sensitivity I opt for unsweetened soy. Whatever you’ve got around should work just fine – just keep an eye on the baking time. When the tops and edges are browned, they’re done.
This recipe is also super quick because these are drop biscuits, rather than biscuits with a dough that needs to be rolled and cut. Just scoop some blobs of dough on the tray and they’re ready to bake. I like to enjoy these biscuits with my Potato Leek Soup, Tomato Soup, or at a holiday meal with my Inside Out Stuffing and Simple Roast Chicken. These are even great with breakfast. Clearly, I love biscuits and I thought that once I went gluten-free that I’d never have anything close to the buttery flaky ones of my past. However, this is a simple fast recipe that makes biscuits so amazing that I’ve never looked back at their doughy gluten-y counterparts. Thanks Pamela’s Products for making such great gluten-free stuff – you rock.
PS – the mix contains both dairy and nuts (almond meal).
- 1 cup Pamela's Products Baking & Pancake Mix
- 1/3 cup plus 1 Tablespoon milk (I use unsweetened soy)
- 1/4 cup coconut oil or shortening
- Preheat oven to 375 degrees. In a mixing bowl, cut in the shortening or coconut oil with a fork until the mixture resembles course crumbs. Add the milk and stir until just combined. Do not let dough sit. Drop spoonfuls of dough onto baking tray lined with parchment paper or greased cookie sheet. Bake for 8 to 10 minutes or until edges and tops are lightly browned.