Gluten-Free Cinnamon Biscuits {Dairy-Free Option}

Gluten-Free Cinnamon Biscuits. Tender and flaky gluten-free buttermilk biscuits layered with cinnamon and sugar and topped with a vanilla glaze. Recipe with a dairy-free and Vegan option.

Ingredients
Cinnamon Biscuits

• 2 cups gluten-free all-purpose flour I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
• 1/2 teaspoon xanthan gum leave out if your flour already contains it
• 1 tablespoon gluten-free baking powder
• 1 teaspoon salt
• 2 tablespoons granulated sugar
• 1 cup buttermilk dairy-free use almond, cashew, or coconut milk. Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to stay cold.
• 6 tablespoons unsalted butter dairy-free use shortening, Smart Balance or Earth Balance butter
• 1 egg room temperature egg-free use Bob's Red Mill Egg Replacer
• 1 tablespoon gluten-free all-purpose flour I Like Pillsbury gluten-free
• 1/4 cup brown sugar , packed
• 1 tablespoon ground cinnamon

Glaze

• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons milk , dairy-free use almond, cashew, or coconut milk.

Instructions

1. Preheat oven to 450° F.
2. In a large bowl add the gluten-free flour, baking powder, salt, sugar, and give it a quick whisk or stir to combine the ingredients. I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
3. Cut the butter into small pieces and put in the freezer for 10 minutes. If you do not have buttermilk make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk and let stand 5-10 minutes in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
4. Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
5. Add in the buttermilk and the whisked egg and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky. PLEASE DO NOT ROLL OUT THE DOUGH. 
6. Add one tablespoon of flour to a large piece of parchment paper
7. Place the dough on top of the floured parchment paper. 
8. With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. (photo 7)
9. In a small bowl add the brown sugar and cinnamon and stir to combine. Sprinkle 2 tablespoons of the cinnamon sugar mixture all over the top of the dough round. 
10. Gently fold dough over on itself. Sprinkle another 2 tablespoons of the cinnamon sugar mixture over the dough.  You do this by folding the dough in half on top of itself.

Read more please visit : www.mamaknowsglutenfree.com

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