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Coconut Country Biscuits (GF) + Lessons Learned

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

For whatever reason, I always pick a recipe for Sunday dinner that is more complicated than I want to make on a weekday and I often pick one I haven’t tried before. This last Sunday was no exception. I had found a recipe for a vegan pot roast. Ok, I know now how ridiculous that sounds. I suppose I should have just told my husband what I had planned and he would have promptly laughed and pointed me towards something more likely to taste good. Truth is, I hadn’t ever had pot roast (if memory serves) and I was curious. This recipe used a seitan loaf (made from wheat gluten), loads of veggies and a crock pot. I like seitan and, like any curious cat, my curiosity lead me down a disastrous path.

After I got this creation and it’s vegetables into the crock pot, I started having doubts. It smelled like something I wouldn’t like to eat and I had bought ingredients that I don’t ever use (read: A-1 sauce). Those are  bad signs right there. Hours later, I’m still thinking, “This smells weird, I don’t want this for dinner.” After 4 hours of cooking, with one more to go, I start digging into it to see how the “pot roast” part tastes. Let’s just say if it was meat, it would have still been bloody. Ok, so now I have this pot of vegetables and broth (the “pot roast” hit the garbage can immediately) and I’m trying to think of how I can save these veggies and still come up with a dinner before my husband gets home. Two words sprung to mind “Pot Pie.” I don’t know the history of a pot pie, but in my mind it sounds like something that was born out of just this sort of situation—leftover vegetables, meats and gravy.

Since we’re vegetarian in this house, I just left out the meat and made a vegetarian pot pie. I didn’t have any interest in making a pie crust, but I remembered these tasty little biscuits from our website and I just happened to have coconut flour on hand. I doubled the recipe to cover my gigantic pot pie. These were just the thing to save my Sunday dinner. Lessons learned: “if it sounds too good to be true, it probably is” and “pot roast is a dish better left for meat-eaters.”

Coconut Country Biscuits

Ingredients

  •     3/4 c. White Rice Flour
  •     1/4 c. Organic Coconut Flour
  •     2 Tbsp. Potato Starch
  •     1 tsp. Sugar
  •     1 Tbsp. Baking Powder
  •     1/4 tsp. Sea Salt
  •     1/4 c. Butter
  •     1/2 c. Buttermilk

Directions

Preheat oven to 450°F. Combine dry ingredients. Cut butter into flour mixture until it resembles small peas. Stir in buttermilk to form soft dough. Place mixture on top of wax paper and press to 1 inch thickness.  Cut with a 2 inch biscuit cutter and place on a greased baking sheet.  Bake for 10-12 minutes.  Makes 9 biscuits.

P.S. Since we are able to eat gluten and I didn’t have any rice flour, I subbed plain white flour into this recipe and it turned out just fine.

About The Author
Cassidy Stockton Google: Cassidy Stockton
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