What do you have for your gluten-free breakfast?
There are lots of ideas, of course. Sometimes you want to have something easy in a hurry, and other times you don’t want to fuss, but you want something just a little bit traditional too.
This easy Stove Top Biscuit Recipe was one of the first ones I started making when I discovered that, along with my husband, I could also no longer eat wheat. Our household turned gluten-free almost overnight.
I had to come up with something fast that we could eat for breakfast! It was one of those times when you blink your eyes and say to yourself, “That is just too much work!” But I got so good at these and could whip them up in about ten minutes.
All you do to make these Biscuits, Eggs, and Coffee Breakfast. These are easy enough for anyone; even an older child can learn to make these and surprise mom! Making your own gluten-free flour blends is easy and saves time.
- Follow the recipe below.
- Place the biscuits on a plate.
- Put the Coffee on
- Take the same skillet, add a pat of butter or healthy oil of your choice;
- Fry your eggs. Any style, Over Easy, Sunny Side Up, or Scrambled
- Sit down and enjoy breakfast.
Stove Top Gluten Free Biscuits Recipe
Course: BreakfastCuisine: BiscuitsDifficulty: Easy4
servings10
minutes12
minutesEasy Stove Top Gluten Free Biscuits Recipe
Ingredients
Blend Dry Ingredients in a separate bowl – Set aside.
1 cup of Trina’s All–Purpose Flour Mix #1
Gluten-Free, You Can Do It -by Trina Astor-Stewart.1/4 cup raisins (Optional)
1/4 teaspoon salt
1 tablespoon Baking Powder
1 tablespoon ground flax or other gluten-free whole-grain. (Optional)
Place Wet Ingredients in a separate bowl and beat together with a fork or whisk:
1/2 cup cold water
1 tablespoon oil
2 eggs
Directions
- Blend together both Wet and Dry Ingredients to make a thick batter.
- Drop spoons full of batter onto a pre-warmed, not too hot, with no oil in a cast iron skillet or non-stick skillet. Flatten each with your spoon. Cover and let cook for about 3 to 6 minutes. Flip and cook on the other side for about 3 to 6 minutes until slightly golden.
Notes
- Serve warm with eggs and coffee. These are nice biscuits to scoop up that delicious yolk with.
- These are very easy to make for a quick teatime snack and taste great with butter and jam.
- These biscuits are best eaten hot out of the pan. In the early days, I used these to make a little gluten-free take-along bread to eat roadside or at work with some filling or other. They do go stale and hard, so I have some much better bread and biscuit solutions now in my cookbook.
Stove Top Biscuits with Butter and Apricot Jam
These were just so good; I saved a couple, and we had them with tea and jam later mid-afternoon. The morning I made these and photographed them. My husband patiently waited. Poor guy, he has to wait for me to take a picture of food for this blog before we can sit down and eat. He is so patient, and I adore him! He doesn’t mind waiting when there is something good cooking.
