Updated: Oct 29
An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free 4-Ingredient Cheddar Biscuits recipe that makes approximately 8 biscuits, taking about 20 minutes to prepare, with 20 minutes for bake time.
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I absolutely love biscuits. Since going gluten-free, one of my biggest struggles has been finding breads and biscuits that I love. I find most of these things are too dense and loaded with unnecessary ingredients and preservatives. I hated all the gluten-free options I tried, so I decided to stop wasting money and start experimenting in the kitchen. While experimenting, I found the secret ingredient to dense-free biscuits–heavy coconut cream!
Heavy coconut cream seems to be the missing piece to the gluten-free puzzle. It allows the biscuit to still remain moist and crumby without that dense, sponge-like texture I prefer to spit out. Of course, it would be a crime to gatekeep the perfect cheddar biscuit recipe, so I figured I would share this spectacular recipe with the world.
So, without further ado, I introduce my 4-Ingredient Cheddar Biscuit recipe. I think it's safe to say you'll enjoy it as much as my family. Since I am allergic to soy and have adapted to a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free.
4-Ingredient Cheddar Biscuits
2 tbsp. egg replacer (I use 2 tbsp. ground flaxseeds with 6 tbsp. of filtered water)
3 cups gluten-free all-purpose baking mix or flour (I get the best results with King Arthur's Gluten-Free All-Purpose Baking Mix)
8 oz. dairy-free cheddar cheese
13.5 oz. can heavy coconut cream
Preheat the oven to 400ºF. As the oven is preheating, combine an egg replacer with water and let it thicken for about five minutes.
As the egg replacer thickens and the oven is preheating, separate the wet and dry ingredients. Add the gluten-free all-purpose flour and dairy-free cheddar cheese in a large mixing bowl and combine.
When the five minutes are up for the egg replacer, add the egg replacer and the heavy coconut cream to a second bowl and mix well.
Combine the wet ingredients (egg replacer and heavy coconut cream) with the dry ingredients (gluten-free all-purpose baking mix or flour and dairy-free cheddar cheese). Knead the mixture until it forms a soft, slightly wet dough.
Separate and roll the dough into eight balls on a baking sheet lined with parchment paper. Smack the top of each ball to create a biscuit shape.
When the oven has reached the desired temperature (400ºF), cook the cheddar biscuits for 20 minutes.
Let biscuits cool for 10 minutes before serving.