Wake up late on the weekend after a great date night and roll these up for the perfect brunch. Or make them with the kids for a weekend breakfast treat. These are rich biscuits, slightly sweet and full of cinnamon.
2 1/2 cups all-purpose gluten-free flour (we use Bob’s Red Mill Gluten Free 1-To-1 Baking Flour)
1/4 cup brown sugar
1 tablespoon baking powder
1/4 teaspoon cream of tartar
1 teaspoon xanthan gum (only if your gluten-free flour does not have xanthan already in the mix)
1/2 cup vegan butter
2/3 cup (or a little more) nondairy milk
1 teaspoon vanilla extract
1/4 cup vegan butter
1/4 cup brown sugar
5 1/2 teaspoons ground cinnamon
Oil as needed for rolling and kneading. We use organic Canola.
Preheat oven to 375oF. Lightly grease a baking sheet, or use parchment paper.
To make the dough, in a large bowl, combine flour, brown sugar, baking powder, xanthan (if using) and cream of tartar. Cut in vegan butter until mixture resembles coarse crumbs.
Mix in nondairy milk and vanilla. Knead in the bowl. If dough is too crumbly add in nondairy milk, 2 tablespoons at a time until dough is smooth, but not sticky.
In a small bowl mix together the cinnamon spread ingredients: vegan butter, cinnamon and brown sugar.
People freak out about rolling dough. Don’t do that! This is an easy-to-roll, forgiving dough. If it cracks for breaks you can gently press it together. Lightly oil two large sheets of wax or parchment paper. I recommend oiling your hands too when handling the dough. Place about half of the dough on the paper and cover it with the other sheet. Roll the dough into a large rectangle, 1/4 inch thick.
Edges can be trimmed to even sides and discarded dough can be added back in the bowl to use again.
Spread about 1/3 of cinnamon mixture evenly onto surface of dough. Start with a little and then add more as you go. You made need to scrape what you’ve spread to have enough to fill in the bare spots.
Pick up the edge closest to you and slowly roll it up tightly. Don’t worry if it splits or cracks, keep rolling! You can press the outside cracks together, if there are any.
Cut into 1-inch slices for bite-sized biscuits.
Place on prepared baking sheet. Repeat with the other half of the dough. Take the remaining rough from the cut edges and knead together and roll out. For this last batch, I trim the edges midway through the rolling, when it is still thick and add the trimmed edges back to the dough. I try to make a rectangle with neat edges with the last batch so I use up all the dough. Alternatively, you can make little cookies or shapes with the unused edges of dough.
Bake for 20 -30 minutes, or until lightly browned.
All ovens are different! Keep an eye on them during the baking cycle. When I bake on convection, the cooking is faster. When I used the conventional option, which I prefer, it takes longer, about 30 minutes. Makes about 24 biscuits.
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