What’s your bread of choice on Thanksgiving? When I was younger, we always had soft and fluffy croissants and they were my absolute favorite.
This year, we’re doing things a little differently due to the fact that I have uncontrollable love for biscuits. Yes, biscuits! Surprisingly, there just so happens to be a multitude of Chicago restaurants that serve biscuits at brunch. While I’m not typically into carbs at breakfast (love my eggs), biscuits have been a breakfast game changer for me. Giant, fluffy puffs of love smothered in honey. That’s when you know it’s going to be a good weekend, right?
A great characteristic of biscuits is that they’re versatile and easily acceptable at any meal of your choosing. Furthermore, biscuits don’t just have to be served with jelly or honey at breakfast; in fact, they are the perfect way to soak up your cranberry sauce and extra gravy. Another option is piling on the turkey and making sandwiches with your leftovers. Basically just determined to turn you into a biscuit lover.
I wanted to make these gluten free and vegan because it can be difficult to cater to family members with a food sensitivity or allergy this time of year. As you probably already know, I’ve been partnering with Pamela’s Products throughout this year to bring you more gluten free friendly recipes such as bagels, pumpkin angel food cake, cinnamon rolls, and now, biscuits!
I’m being completely honest when I say that Pamela’s baking mixes are truly some of the best gluten free ones I’ve tried. They always turn out beautifully and more importantly, taste delicious. No one ever knows they’re gluten free. It’s kind of amazing.
For this recipe, I used Pamela’s biscuit and scone mix and added coconut oil, almond milk, a touch of honey and a little vanilla extract. That’s it! Then they were in my oven and ready to eat in 20 minutes. If you’re eager to try these out, look for Pamela’s mixes at your local grocery store here or you can easily order online.
Either way, I know you’re going to love these. If you make them, be sure to leave a comment below!
Dairy Free and Gluten Free Coconut Oil Biscuits
Perfectly fluffy coconut oil biscuits that are both dairy free and gluten free! These are amazing with fresh jam or a drizzle of honey on top.
- 1 bag Pamela's Biscuits & Scone Mix
- 1/3 cup softened coconut oil
- 1 cup unsweetened almond milk
- 1 tablespoon honey
- 2 teaspoons apple cider vinegar (or fresh lemon juice)
- Preheat oven to 400 degrees F.
Add baking mix and coconut oil to a large bowl of a stand mixer with paddle attachment; mix for 1 minute. Add in almond milk, honey and vinegar and mix until just combined.
Scoop dough onto a large piece of parchment paper and using a rolling pin to roll out dough to 1 1/2 inches high. You may need to dust rolling pin with extra baking mix or just spray with nonstick cooking spray. Use a biscuit cutter or dental floss to cut dough into 10 pieces. I often use a mason jar to make round biscuits.
Bake for 18-21 minutes or until biscuits are beginning to brown. Allow to cool for a few minutes on baking sheet before transferring to a wire rack to cool. Enjoy warm with honey, jam or nut butter.
This post is in partnership with Pamela’s Products. All recipes and opinions are my own. Thanks for continuing to support AK and the brands that help make this site possible!