My discovery of a flawless gluten-free flour blend a few weeks ago has given us a new lease on baked goods. Not that we’re eating them every day, mind you, but it gives us options we simply never had before.
So when this week, I experienced yet another unprepared morning, having forgotten to start anything overnight, I reached for the gluten-free blend once again and whipped up a new and improved version of our favorite biscuits. And then made a few tweaks of my own. Wow!
While I rolled out my old biscuit recipe and cut them into shapes, with the blueberries in this recipe, you don’t want to do that, so just drop them onto a cookie sheet instead. My old biscuit recipe didn’t call for eggs, so there’s no vegan conversion required there, but I substitute coconut milk for the regular milk, and it’s totally guilt-free, and tastes even that little hint sweeter.
I’m telling you, I’m becoming fearless in the kitchen. I’m innovating all over the place, and the results are yummy!
Blueberry Cinnamon Biscuits
- 2 1/4 cups gluten-free flour blend
- 1 cup coconut milk
- 3 Tbsp. coconut oil
- 1 Tbsp baking powder
- 1-2 Tbsp honey
- 1 tsp cinnamon
- 2 tsp. lemon rind (optional)
- 1 cup fresh blueberries
- Preheat oven to 350 F.
- Blend the baking powder together with the cinnamon, flour and lemon rind, if using. (We made these twice without the lemon rind and another time I decided to throw some in. Perfection!)
- Work in the 3 Tbsp coconut oil with a whisk or pastry blender.
- Add the blueberries next so they can be coated with the flour.
- Add the honey, according to your preference (we only add 1 Tbsp, and the kids love them, but my husband likes them a little sweeter)
- Add the coconut milk and work in until just blended, taking care not to “stab” your blueberries.
- Drop by large spoonfuls onto a cookie sheet and bake for about 10 minutes until the peaks are golden brown. Cool on a cooling rack.