PALEO BISCUITS
Here is the recipe and they are super yummy. I even cut them open and grilled while I was preparing my zucchini scrambled eggs! I made a yummy blueberry jam and decided to serve with paleo biscuits.
Provided by Cindy Anschutz Barbieri
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Mix almond flour, baking soda, and sea salt together in a bowl; stir in coconut oil until fully incorporated. Stir eggs and honey into almond flour mixture until a dough ball forms. Scoop dough using an ice cream scoop and arrange dough scoops in the parchment paper. Lightly press each piece of dough to create a biscuit shape.
- Bake in the preheated oven until biscuits are lightly browned, about 15 minutes.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 1.5 g, Cholesterol 31 mg, Fat 5.5 g, Protein 1.1 g, SaturatedFat 4.4 g, Sodium 226.6 mg, Sugar 1.5 g
FLUFFY PALEO BISCUITS RECIPE THAT DON'T CRUMBLE - MY NATURAL FAMILY
Try my fluffy Paleo biscuits recipe! These are light and fluffy and don't crumble. Made with almond flour, coconut flour and tapioca flour.
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a non-stick mat.
- Combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
- Add the cold butter to the dry ingredients and cut in using your fingers until it resembles a coarse meal.
- Make a well in the center of the mixture.
- In another bowl, whisk together the dairy free buttermilk (which is the coconut milk and the lemon juice mixed together, let it set for a few minutes before doing this step) and the eggs until well combined.
- Pour the liquid ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
- Mixture will be wet.
- Allow to sit for 5 minutes so that the flours can absorb more moisture. This will make it easier to shape into biscuits.
- When the dough has sat for several minutes, you will notice it is not as wet and sticky as it was.
- Coat a 1/4 C. measuring cup with tapioca flour (this can be done by scooping a full 1/4 C. of flour and then dumping it back out and tapping the cup upside down to remove clumps).
- With the flour coated measuring cup, scoop up enough dough to fill the cup and then invert it on your baking sheet.
- You may need to tap the handle a bit to allow it to fully release.
- An ice cream scoop with a spring release will also work for more of a drop biscuit shape.
- Repeat with remaining dough, placing each biscuit 2" apart.
- Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
- Cool on a wire rack.
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