After going gluten-free, there were a few things I realized I could live without. Sandwich bread was one thing, and hamburger buns. Ew to buns. But biscuits were another story. There is no way this southern girl could live without biscuits. So I set out to make some that could be pared with my other southern can’t-live-without dish: biscuits & gravy.
I’ve made many different iterations of biscuits over the years, but these little fluffy flax & buttermilk biscuits continue to be a favorite. They’re easy and tasty. Kid’s love them, and I can make them dairy-free, if I need to.
Plus they go great with a good soup, and even better… homemade gravy.
More southern goodies.
Biscuits and gravy aside, here are some more delicious southern-inspired dishes. All gluten-free, and mostly egg & dairy-free, too.
- Hummingbird Cake
- Dairy-Free Macaroni & Cheese
- Grain-Free Strawberry Shortcake
- Chicken & Sweet Potato Chipotle Chili
- Easy Squash Custard
- Bacon Cheddar Jalapeno Cornbread
- Summer Squash Chocolate Sheet Cake
- White Chicken Chili in the Instant Pot or Slow Cooker
- Sweet Potato Oven Fries
- Scalloped Zucchini & Crookneck Squash
- Creamy Potato Salad with Bacon & Chives
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Fluffy Flax & Buttermilk Biscuits
Free from gluten, eggs, and sugar, with dairy-free option.
- 2/3 cup milk of choice (I like to use my homemade rice or coconut milk)
- 1 tablespoons apple cider vinegar
- 1 cup rice flour
- 1/2 cup potato starch
- 1/4 cup corn starch (or more potato starch)
- 1/4 cup flax meal
- 1 tablespoon baking powder
- 1 1/2 teaspoons guar gum
- 1/2 cup cold butter (for dairy-free use olive oil)
Preheat oven to 425.
In liquid measuring cup, combine milk and vinegar. Set aside until curdled.
In large bowl, whisk together dry ingredients.
Using a pastry cutter or two knives, cut butter into flour mixture until pea-sized.
While stirring, slowly pour in curdled milk. Stir just until a ball form and there are no lumps of dry ingredients.
Tear off golf-ball sized pieces of dough, roll and flatten a little. Place on ungreased cookie sheet.
Bake for 10 minutes, or until golden.
Makes about 2 dozen biscuits.