Gluten Free Biscuits

You might remember me telling you about my wife being gluten-free due to post-transplant wackiness. As we continue to explore the gluten-free world I intend on sharing some of our favorite recipes along the way.

When you can find substitutions for southern classics that are still delicious, it’s a plus in my book. I don’t desire to live without biscuits and nor should anyone because of celiac disease or a lifestyle change. Gluten free biscuits: recipe by The Local Forkful

Biscuits are a southern dinner table staple that I don’t believe will go away anytime soon and why would you want them to? The crispy, flaky skin encasing that fluffy pillowy center can do all but solve world hunger. But then, again, it might be worth a try so bake away friends. Lets show the world what they’ve been missing.Gluten free biscuits: recipe by The Local Forkful

I recollect biscuits being a regular fixture at our dinner table as kids growing up and they all differed depending upon whose house you visited. At my grandmothers you would be greeted by the lard and butter combo biscuits that just barely met the top of the cast-iron skillet. You know the ones holding on to so much grease that they have a light sheen on the top. If you ventured to our home you could easily be met with a sheet pan of Pillsbury buttermilk biscuits. Which I was okay with. But if my mom wasn’t putting in twelve-hour days at the hospital then you might be lucky enough to find grandma’s recipe on the range.Gluten free biscuits: recipe by The Local Forkful


2 cups Gluten Free Pantry All Purpose Flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
2 tablespoons granulated sugar
1/3 cup chilled butter cubed
1 medium egg
3/4 cup almond milk


1. Preheat oven to 375. Place the first five ingredients in to a bowl. One large enough so that you don’t lose the ingredients. I like to lightly whisk all of my dry ingredients together.
2. Create a well in the center of the mixture and add cubed butter. Using both hands, pinch your butter and flour together until get grainy pea size balls forming.
3. Slowly add in your almond milk until dough begins to form. You should be able to use most of the milk. The mixture should be able to hold together.
4. Pull mixture onto floured surface. Roll your dough out into 1/2 an inch thick and cut your circles. if you don not have a biscuit cutter a mason jar or both ends of a canned food item will work fine. Just be sure to sprinkle some flour on it.
5.Let your biscuits bake for 15-20 minutes. They only took about 16 minutes my oven which runs higher. So gauge for yourself, no two ovens are alike.

Side Note: The wife and I enjoyed these biscuits with pepper gravy and they were delicious. But because this recipe is slightly sweetened, but not overwhelmingly so. These biscuits will also be great for dessert with some macerated fruit and Chantilly cream.Gluten free biscuits: recipe by The Local Forkful

Big Train Chai Spiced Banana Bread

One of my favorite addictions is Big Train Chai. If you’re a chai tea fan then I’d pray you know who they are. Big Train makes one of the best blends of the drink spice that I have found. So when I had a bag of bananas on the verge of extinction, it all just came together.

I love a good quick bread. There’s no waiting for anything to rise, or biting your nails over why it didn’t proof. Just smash, mix and stir. It doesn’t get much better than that. Banana bread is great for breakfast, you can cut slices and batter it in a little bit of egg, milk and cinnamon. Sear it in your skillet for french toast. It’s an awesome grab and go item if you’re busy and I’ve even seen it as a dessert sandwich with Nutella and marshmallow fluff! Yum!

Chai-Spiced Banana Bread Recipe

  • 3 or 4 ripe bananas, smashed
  • 1/3 cup melted butter
  • 3/4 cup white granulated sugar (can easily reduce to 1/2 cup)
  • 1/2 cup brown sugar
  • 1 egg, beaten
  • 2 teaspoon Nielsen Massey vanilla
  • 1 teaspoon baking soda
  • 3 T. Big Train Chai Spice (powder mix)
  • smidge of kosher salt
  • 1 1/2 cups of all-purpose flour


Preheat the oven to 350°F. First, smash bananas with two forks. Use a wooden spoon, mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, vanilla and chai. Dust the baking soda and salt over the mixture and combine. Last, add the flour to the mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 45 min. to 1 hour. Cool on a rack. Remove from pan and slice to serve. Enjoy!