Gluten Free Cinnamon Raisin Breakfast Biscuits

Gluten Free Cinnamon Raisin Breakfast BiscuitsThe prominent flavors of cinnamon and raisins are immediately recognizable.  The hidden flavor of nutmeg gives these Breakfast Biscuits a well rounded, surprising taste.  They aren’t overly sweet, but for an added treat, you can top them with icing.

Breakfast Biscuits For the Road

These biscuits are one of our favorite camping treats.  They travel well, without getting all crumbly and broken apart.  They are really good with a hot cup of coffee.  Plus, you don’t need more than one or two biscuits to tide you over for breakfast.  Although, you don’t have to wait for a camping trip to enjoy these yummy breakfast treats.

Gluten Free Ingredients

When I first started gluten free baking, I had no less than six different kinds of flours in my cupboard.  Every recipe I came across used a different combination of flours and starches.  Most also called for some kind of gum, such as guar or xanthan gum.  I have really simplified my baking, since then.  Primarily, I use a combination of Coconut Flour and Cassava Flour.  I love the silky smoothness of this combination!  This recipe calls for an addition of flax seed meal, which helps it all stick together without the addition of eggs.

This recipe is made with a combination of butter and coconut oil.  You could use all butter, or all coconut oil, if you prefer.  However, you will have a different texture.

Storing Your Biscuits

You can easily freeze these Breakfast Biscuits.  If you are going to add icing, I would recommend freezing them in a single layer on a cookie sheet or tray until the icing is solid.  Then, you can put them all together in a sealed container.  We prefer to freeze them before taking them on the road, as they stay fresher and travel better.

Share this post with your friends -
Facebook
Facebook
Pinterest
Pinterest
Instagram
Follow by Email
Print Recipe
Gluten Free Cinnamon Raisin Breakfast Biscuits
A perfect batch of go anywhere goodness. Perfect for taking camping, on road trips or even to just enjoy at home. These lovely biscuits can be frozen, to keep them from being eaten immediately, too!
Gluten Free Cinnamon Raisin Breakfast Biscuits
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Biscuits
Ingredients
Dry Ingredients
Fats
  • 5 tablespoons Butter
  • 5 tablespoons Coconut Oil If you prefer, you can use all Butter or All Coconut Oil, but it will affect the texture of the biscuits
Wet Ingredients
Add In's
Icing (Optional)
Course Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Biscuits
Ingredients
Dry Ingredients
Fats
  • 5 tablespoons Butter
  • 5 tablespoons Coconut Oil If you prefer, you can use all Butter or All Coconut Oil, but it will affect the texture of the biscuits
Wet Ingredients
Add In's
Icing (Optional)
Gluten Free Cinnamon Raisin Breakfast Biscuits
Instructions
Prep
  1. Preheat the oven to 400°. Line a cookie sheet with parchment paper or a silicon mat
Mixing the Ingredients
  1. In a large mixing bowl, combine all of the dry ingredients together.
  2. Using a pastry cutter or fork, cut butter and coconut oil into the dry ingredients. Until the mixture resembles course sand.
    GF Cinnamon Raisin Biscuits
  3. Stir in the raisins and milk. You should have a firm dough.
Shape the Biscuits
  1. With your hands, form the dough into biscuit shapes. Place onto prepared cookie sheet.
    GF Cinnamon Raisin Breakfast Biscuits
Bake
  1. Bake at 400° for 15 minutes. The biscuits should be golden brown and firm. You can test the middles with a toothpick, if you'd like.
Icing (Optional)
  1. Allow the biscuits to cool before icing.
  2. Mix the cream into the powdered sugar until it reaches the desired consistency. Pour or spread onto biscuits.
Recipe Notes

Hint:  Freezing the iced biscuits individually keeps the icing in place.  Once frozen, you can easily store them all in one shared container.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *