I love a good biscuit. Like I was 100% the bread kid growing up. Vegetables? We didn’t know her. But I was HERE for some rolls. It’s probably why I ended up down the gluten-free rabbit hole. Alas, here we are and I don’t regret it for a second. Today’s cheezy gluten-free biscuits are THAT good.
If you’ve been around the blog for a minute, you’ll know I have a thing for bite-sized food. And today’s recipe is no exception. As always, I have a few notes for how to succeed when making your cheezy gluten-free biscuits.
Firstly, these are best when made on the smaller side. I like to use a small cookie scoop to portion it out. But you’ll want about 1.5-2 tbsp per cookie. Secondly, make sure you flatten your biscuits before putting them onto your slipmat & baking sheet otherwise they don’t spread. Thirdly, these pair perfectly with my smoky chili so make sure you’re signed up for the newsletter so you get that when it drops soon.
Cheezy Gluten-Free Biscuits Ingredients
Here’s what you’ll need to make your newest obsession:
How To Store & Reheat
The biscuits will keep in the fridge for a few days in a glasslock container. However, you can always store any extra in a stasher bag in the freezer. To reheat them, either pop them in the microwave for 20 seconds or into your convection oven to toast.
What To Pair With Your Cheezy Gluten-Free Biscuits:tag me on Instagram and let me know! Words of affirmation are my love language and I love seeing what you babes are making. Until next time. Xoxo, Savvy
The perfect bite size biscuit that's both paleo & vegan friendly!
- 1 1/3 cups almond flour
- 1/3 cup coconut flour
- 1/3 cup arrowroot powder
- 1/4 cup coconut oil, melted
- 2 tsp grain free baking powder
- 1 tsp salt
- 1.5 tbsp nutritional yeast
- 1/4 cup almond milk
- 2 tbsp ice water
Pre-heat your oven to 350F and line a baking tray with either a slip mat or parchment paper.
In a large bowl, combine the almond flour, coconut flour, arrowroot powder, baking powder, salt and nutritional yeast.
Next stir in your coconut oil until combined.
Add in the almond milk. And follow with gradually adding the iced water.
The consistency of the dough your form a ball easily but not be too runny.
Using a cookie scoop, form 1 inch dough balls and flatten them slightly with your hand.
Place on your baking tray and bake for 10-15 minutes until lightly browned.
Serve immediately and enjoy!
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