I used to make these biscuits all the time before we went wheat/dairy-free, and they were perfect every time--light, fluffy, and easy as pie to make on the spot. Now that I have to make them with dietary substitutions, they still turn out great. If anyone out there needs a low gluten, low-dairy recipe, here's what we do: Use spelt flour (or even better, one cup spelt flour and one cup rice or oat flour) in place of all-purpose and 2/3 cup plain almond milk in place of cow's milk. We also replace the sugar with one packet of Stevia. The biscuits will have the same sort of nutty flavor you'd get from using whole wheat flour, and are perfect for biscuits and gravy (which we make with almond milk and turkey sausage).
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