Since moving to the south almost 3 years ago, I’ve quickly learned that biscuits are a way of life down here. Where I would typically reach for a bagel (that New York girl in me), my southern friends instantly request we go out for biscuits. Soft, buttery, melt-in-your-mouth buttermilk biscuits. Loaded with runny eggs, fried chicken, bacon, gravy— you know, all the good stuff.
So of course I’ve learned to embrace the biscuit as part of my immersion into southern culture. Don’t get me wrong, there are still many southern foods my plant-based-vegetarian-whole-foods-eating self can’t get behind, but really, who could ever pass up a fluffy, buttery biscuit?? Not me!
BUT. When it came time to make my own biscuits, you know I had to take a “healthier” spin on the classic recipe…. enter these Gluten Free Everything Biscuits!
I began my biscuit creation with my favorite Bob’s Red Mill gluten free 1:1 baking flour. This stuff is pure magic when it comes to baking gluten free goodies. It’s light and airy and never too dense, which is an absolutely MUST for biscuits.
Then, I loaded these babies up with a generous amount of cold grass-fed butter (my favorite kind is Kerrygold), because it’s pretty hard to make biscuits without butter.
Quick side note, I’ve really embraced butter again in the past year and it’s been life changing. There was quite a long stint in my life where I was kind of afraid to use butter, maybe because of the bad rep is gets health wise. My mom introduced me to this amazing Kerrygold Grass-fed Butter that is made from the cream of grass-fed cows and without any processed ingredients and I’ve been in love!
Just like with all the things we eat, it’s all about balance and moderation.
Ok, back to the biscuits. So we’ve got the gluten free flour and cold butter, all you need now is an egg, milk, salt, a tiny bit of sugar, and baking powder and you’ve got some serious biscuit dough on your hands!
Once the dough is ready, I formed mine into a 1 1/2” thick disk on my marble slap and used a mason jar lid (you know, the ring shaped lid) to cut out my biscuits. Then, I brushed each biscuit with a little whisked egg and a generous sprinkle of this Trader Joe’s Everything But the Bagel Seasoning. YOU GUYS. This seasoning is out of this world!
Another quick side note, my friend Alexa just used it to make these Everything Soft Pretzel Bites and I cannot wait to try them next!
Once the biscuits some out of the oven, just let them cool for a few minutes before diving in. These babies are delicious all by themselves, but they also make incredible breakfast sandwiches.
In fact, if you stop back here on Thursday, I’ve got a biscuit breakfast sandwich recipe that’s going to have you seriously drooling, so I totally recommend that you do 😉
Enjoy your Monday everyone— I know I certainly will since I’m on SPRING BREAK and visiting my sisters in Philly!! See you back here same time on Thursday!