This recipe came about by accident. I was experimenting with recipe that I could use for Christmas morning as a gluten-free sweet roll option, and happily my mistake turned out delicious. The nice thing is that this recipe is really a three-in-one recipe. With the same base recipe you can make a delicious gluten-free sweet roll or biscuit either egg nog or cinnamon roll flavored, but one little tweak and it is an excellent whole grain gluten-free English Muffin.

So if you have any leftover egg-nog from Christmas Eve, pull it out of the fridge and give this recipe, or one of its variations a try.

Gluten-free Sweet Egg Nog Biscuit Recipe:

Combine the following into a bowl:

1 egg yolk

2/3 cups egg nog

3 tbsp oil

1/2 tsp salt

2 tsp lemon juice

Whisk to combine.

In a separate bowl add…

1/2 cup sweet rice flour

1/2 cup tapioca starch

1/3 cup teff

1 tsp baking powder

1 tbsp frozen or hard butter, grated into flour

After the butter has been stirred into the flour add your liquid ingredients and stir until all the flour is combined and the batter has a light and fluffy texture. It should be the texture of a thick cake batter. Add more flour or liquid as needed. Cover and let the batter rest for 30 minute. Don’t skip the rest period or the final texture will be sub-par.

Preheat the oven to 375 degrees. Pour into greased crumpet rings laid out on a cookie sheet over parchment paper. (I like reusable parchment paper. Have you tried it?)

Bake at 375 for 20 minutes. Gently remove from rings and cool on a wire cooling rack.

These are delicious served warm with butter and a little sugar sprinkled on top.

Cinnamon Roll Biscuit Recipe:

For this version make the following changes to the above recipe.

Add 1 tsp cinnamon to the dry ingredients.

Use 2 egg yolks rather than one, 1/2 cup heavy cream, 1/4 cup of milk, and 4 tsp of sugar in place of the egg nog.

Gluten-Free English Muffin Recipe:

Follow the base recipe at the beginning of this post adding 2 egg yolks and subbing 1/2 cup of heavy cream and 1/4 cup of milk for the egg nog plus 1/2 tsp of sugar.

Whichever variety of these recipes that you choose, they will turn out dark in color due to the teff, so they will have the appearance of whole grain biscuits. If a lighter appearance or flavor is desired substitute millet for the teff flour.

Enjoy and Merry Christmas everyone! 🎄

If you missed the launch of The Art of Gluten-Free Homemade Bread, this is the gluten-free book that I wrote for Homesteading Family. It was so popular that it sold out in less than a week but you can get the digital copy or sign up for the wait list for a physical copy at the link above.

Other Gluten-Free Recipes You Might Like:

5 Minute Gluten-Free Crumpets

Gluten-Free Popovers or Dutch Baby Pancakes

Gluten-Free While Grain Seedy Bread

Gluten-Free Apple Cinnamon Sourdough Batter Bread

Make Your Own Gluten-Free Sourdough Starter from Scratch!

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