I was born and raised on good old Southern cooking. Biscuits and gravy, cornbread, fried chicken, everything gluten-laden and delicious. Since becoming gluten-intolerant though I’ve had to give up those tasty treats, forever I thought. To the rescue, a grain free biscuit!
Is a grain free biscuit even possible? The answer is a resounding yes! It uses coconut flour instead of standard flour, so that means they’re gluten free. As an added bonus they are dairy free too! I was impressed with how high they rose, something that baked goods that use coconut or almond flour tend to have trouble with.
Are you like me and have a hard time eating just one serving of baked goods? No fear because this recipe only makes one delicious biscuit, so there is no need to worry about over indulging. And the taste? Absolutely fabulous. I haven’t tried to bake these yet, instead relying on my microwave. It just seems like such a waste to turn my oven on for one biscuit. This makes a savory biscuit with the addition of onion powder, which is perfect for the fried egg sandwiches I like making with them. If you would prefer to leave it out, say to slather it with jam, then leave it out. It’s good both ways.
The uses for these are almost endless!
- Use as I have above as an egg sandwich.
- Serve with chili or soup.
- Top with homemade whipped cream and strawberries for strawberry shortcake.
- Add 1/8 cup shredded cheese before cooking to make a cheese biscuit.
What is your favorite use for biscuits?
Ingredients
- 2 tablespoons coconut flour
- 1/2 teaspoon baking powder
- Dash of salt
- Dash of onion powder {optional}
- 3 tablespoons milk (coconut or almond)
- 1 egg or 1 egg white (I have switched to using just an egg white since learning I'm allergic to egg yolks. Using an egg white produces a lighter and fluffier biscuit)
Directions
- Mix all the ingredients together in a small bowl until fully combined.
- Grease a 3 inch round microwaveable container with a little coconut or olive oil.
- Pour mix into the container and smooth with a spoon.
- Microwave for 2 minutes 30 seconds or until the biscuit has pulled away from the sides of the dish.
- Leave the biscuit in the microwave for a few minutes so it finishes baking completely.
- Stick a toothpick in the center, if it comes out clean the biscuit is done. If the biscuit is still a little wet, continue microwaving it in 15 second increments until it is done.
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april
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I absolutely love that you make just one serving and in the microwave! I'm definitely going to try this (and run it through the WW Points calculator!). Thanks April!
Your welcome Shelby. :) Let me know how it stacks up WW Points wise, and how you like it.
I also like the one-serving portion, and I'd looooooooooooove to try this.
Thank you for posting! Going to try it with my baking powder sub. (Baking powder has corn, which I'm very allergic to)
Being new to your blog, I am going to try this recipe. Am sensitive to gluten, and intolerant of dairy. I make muffins very similarly using flax-seed. 3-1-1-1 recipe. Three tablespoons of ground Flax-seed or Flax-seed meal; one Egg; one teaspoon of Baking Powder; one teaspoon of Coconut or Olive Oil. Mix in a coffee mug, or a single-serving baking dish, making sure to blend the baking powder really well. Microwave for 60 seconds. No need to prep or grease the container if using a glass or ceramic mug/dish. Pop it upside down, one knock on the counter and it slides right out! Options: Add 1 tsp Stevia or Coconut Nectar or Coconut Crystals (sugar); Handful of Blueberries or Blackberries; 1 Tbsp Raw cocoa; a few dark-chocolate chips; 1 Tbsp All Fruit Preserves; 1 Tbsp Pumpkin Butter or Pumpkin Puree; Almond Butter. Spread with Clarified butter (ghee) or with Irish Grass-Fed Butter after "baking." WONDERFUL! and very filling. If you are gluten-free, you will "feel like" you're cheating!!!