My grandfather was the biscuit maker in the family. After he cut out all the biscuits, he would give me the scraps and we would make ropes of dough and form them into our initials. I made an A for Angel and he made a P for papa. We would bake our biscuit letters with the rest of the dough. His biscuits were heavenly but the initials were my favorite, slightly over cooked and crunchy. Perfect for dipping into jam or a warm cup of coffee milk (it's a southern thing). Papa had never heard of gluten free but I bet he would still adore these biscuits. Soft, tender and buttery. Just like the ones he used to make. If you have any left over after you make tomato and arugula sandwiches, they are perfect with red lentil soup. Let me know how they turn out if you make them and tag a picture at #theverdantplate on Instagram. Enjoy!
1/2 cup gluten free rolled oats, soaked overnight
1/4 cup coconut oil or shortening, melted
1 cup coconut milk
2 teaspoons apple cider vinegar
2 cups gluten free all-purpose flour
1/4 cup tapioca starch
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon pepper
1/4 cup fresh herbs, minced (chives, dill, thyme, oregano, parsely, cilantro...the list goes on)
2 tablespoons agave
- Line a 13x9 inch baking dish or quarter sheet pan with parchment paper. Pour coconut oil or shortening onto parchment and freeze. (Do this at least an hour before baking).
- Drain oats and rinse.
- Stir vinegar into the milk and let sit for ten minutes.
- Chop the frozen coconut oil into small pieces.
- Sift the flour, tapioca starch, baking powder, baking soda, salt and pepper into a large bowl.
- Mince the herbs and whisk them into the flour.
- Whisk agave into the milk mixture.
- Using your hands, mix the soaked oats, frozen coconut oil pieces and flour until they are incorporated evenly.
- Add the milk and mix just until it comes together.
- Using a ¼ cup measure or scoop, portion onto a baking sheet lined with parchment and slightly flatten the tops. Brush lightly with a little coconut oil.
- Bake at 400F for 8 to 10 minutes, until cooked through and lightly golden.
Note: These freeze beautifully. Bake and let cool completely then double wrap to prevent freezer burn. Defrost in the refrigerator overnight before reheating gently.
* This technique was inspired from a recipe by Matthew Kenney Culinary, Plant Based Cooking.