Guys, I debated whether or not to post this. I mean, nobody wants to highlight a failure or showcase a bad idea. But in the spirit of blog transparency and to show that just because you have a baking blog doesn’t mean you always get the recipe right, I’m sharing it. Really, it’s all to help you not make the same mistake as me. You’re welcome 🙂
I had such high hopes this past weekend of creating a gluten-free, dairy-free biscuit. That right there should have been enough to steer me away and make something else but I have been making an effort to limit gluten and eat healthier. I was determined to make the most delicious biscuits that were at least semi-good for you. (Please keep in mind that I made these biscuits after I had a bowl of ice cream for breakfast so clearly I’m not taking the whole eating healthier thing as serious as I like to believe… it was just one of those days.)
I recently saw a recipe for pancakes using buckwheat flour and they looked so delicious! I have never used buckwheat flour before but figured if it can be used in pancakes, why not try it in biscuits. Probably not the best idea. For one, I didn’t realize that buckwheat flour would make my biscuits look like coal. If I’m being generous, they kind of look like chocolate? Maybe? Ya, you’re right, they totally don’t look like chocolate. And they definitely don’t taste like it either!
I also decided to use coconut oil instead of butter, which is a pretty common substitution. However, probably not the best choice for this experiment. I know, this was a complete baking fail. Knowing me, I’ll probably attempt to bake another gluten-free and dairy-free dessert in a couple months but moral of the story, baked goods just taste better with butter and cream 🙂