Gluten-Free Basil Biscuits

A vegan-friendly, gluten-free biscuit that comes together with just a few ingredients.

When I first went gluten-free, finding a biscuit recipe that could both fluffy and flavorful felt impossible. But then I discovered Let Them Eat Cake's Gluten-Free Cream Biscuits, and it became my go-to breakfast fave. Years later, while in Hawaii on vacation, I was inspired to  make a modified version with the supplies and ingredients I had available in my rental kitchen.

That improvised batch, which is now vegan friendly and gluten-free, became my new favorite. These easy biscuits are wonderful with jam and fresh fruit, tucked into a biscuit sandwich, or served with a bowl of soup.

Gluten-Free Basil Biscuits

Ingredients

• 2 cups of 1:1 gluten-free flour (Bob's Red Mill recommended)

• 1 can of unsweetened coconut milk (one 13.5 oz can)

• 1 tablespoon of baking powder

• 1 teaspoon of salt

• handful of fresh basil, chopped

• 1-2 tablespoons of olive oil, for brushing

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Directions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.

3. Slowly pour in half of the coconut milk and stir to combine.

4. Fold in the chopped basil, then pour in the remaining coconut milk and knead gently until the dough comes together. Adding the coconut milk in two stages helps keep the dough from getting too sticky.

5. Flour your hands and shape the dough into a ball. Transfer it to the parchment-lined baking sheet and pat it into a rectangle about 1 inch thick.

6. Using a sharp knife, cut the dough into 3 rows of 4 to make 12 biscuits. Spread them out so each biscuit has about an inch of space around it.

7. Dip a paper towel (or pastry brush) into the olive oil, and lightly brush the tops of the biscuits.

8. Bake for 13–14 minutes, until the tops are lightly golden.

9. Remove from the oven and brush lightly with olive oil once more. Let cool for a few minutes before serving.

Notes

Make it your own: No basil? Try Herbs de Provence, rosemary, or whatever fresh herbs you have on hand (or skip them entirely for a classic biscuit). If you're okay with dairy, butter works great for brushing too.

Freezer-friendly: At home, these are great made in double batches and frozen. On vacation, a single batch is just right.

Need baking powder on the road? Single packets are available through Tiny Cupboards as part of our Tiny Baking Kit or directly through our Shop.

I'd love to hear how it works for you!