Growing up, my mother would make biscuits to go with breakfast, creamy mashed potatoes, or just because. How could you resist flaky, buttery, crunchy clouds of yummy goodness!
When avoiding gluten or other allergens normally found in baked goods, you tend to remember foods that either brought comfort or was just plain ol' tasty! The biscuits she would make were the convenient ones in a can that took no time at all but always came out consistent.
Gluten free baking can be anything but convenient or consistent, especially when avoiding other allergens! As my children are allergic to eggs and all dairy, I had to find and use products that would take the place of a protein structure and help provide a baked good with depth. I began using gelatin and collagen in my recipes and found I was getting better results in my baking. I've been using products from Vital Proteins for a couple of years now and I can't imagine not using them.
When I came up with this recipe, it was intended to be quick and for my family to have them for breakfast, with creamy mashed potatoes, or just because. :)
Makes 6-8 Biscuits
The below pictures provide links directly to Vital Proteins & Amazon. If you would like to compare prices or order any of the products, simply click the images or text you see below.
We also have found many of these ingredients at our local Whole Foods Market or natural foods store. Keep in mind buying in bulk via Amazon or buying a full case at Whole Foods can help cut down the price.