There are certain smells that stop time.

Warm butter. Fresh flour. Something baking that makes everyone wander into the kitchen without being called.

For us, it’s biscuits.

Not the kind you grab on the go. Not the kind that lives in a tube in the fridge. We are talking about the kind that brings people to the table before dinner is even ready… the kind you tear open while it’s still too hot, with honey dripping down your fingers (and our wildflower honey.....Yes please) and someone laughing because you couldn’t wait.

That kind.

 

Years ago, I stood in my kitchen staring at a mixing bowl, trying to figure out what baking would even look like for our family.

When you live gluten-free, you quickly realize that most recipes weren’t written with you in mind. Things crumble. They fall flat. They don’t quite feel like the memories you’re trying to recreate.

And for a long time, I thought maybe that was just how it was going to be.

But then something shifted.

I stopped trying to recreate what everyone else was making… and started creating what worked for us.

Slower. Messier. More intentional.

And honestly? Better......

Today?  Today we are sharing that recipe with YOU!

The Grace Effect Biscuits

Ingredients

• 2 cups Caputo Fioreglut (GAME CHANGER)
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 1 tbsp sugar
• 4 tbsp cold butter, cubed
• 1 cup cold buttermilk (or coconut milk) (more than normal 👀)
• 2 tbsp heavy cream (or Coconut cream)
• 1 egg (adds structure + chew)

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Method

Step 1: Mix dry

Whisk everything together

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Step 2: Cut in butter

BUT go slightly finer than normal biscuits
👉 Think: coarse sand, not big chunks

(This reduces flakiness and increases structure)

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Step 3: Add liquid 

• add buttermilk (or coconut milk) + cream (coconut cream is fine too)
• add egg
• Mix more than you normally would

You’re looking for:

• Thick, scoopable dough
• Slightly sticky
• Smooth-ish (not shaggy)

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Step 4: Shape 

Option A :

• Scoop into mounds
• Lightly press tops

Option B:

• Pat into thick slab (1–1.5 inches)
• Cut clean rounds

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Step 5: Bake tight

• Place biscuits touching each other
• Bake at 425°F for 16–20 min