The Best Gluten-Free Biscuits
Servings: 10
Ingredients
- 1 c fine almond flour
- ⅔ c tapioca flour
- ½ c coconut flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- 5 Tb cold unsalted grass-fed butter, cut into pieces (or cold ghee)
- ½ c coconut milk
- 1 teaspoon lemon juice
- 2 eggs
Instructions
- To begin, preheat your oven to 400 degrees.
- In your mixing bowl, sift the flours, baking powder, baking soda, and sea salt together.
- Add in the cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
- In a small bowl, whisk the eggs.
- Add the coconut milk and lemon juice, then stir them together.
- Add the egg mixture to the dry ingredients and gently stir until the ingredients are combined. Let the batter rest for 5 minutes to thicken.
- Using a muffin scoop, scoop the batter onto a baking sheet that is lined with parchment paper. Place the biscuits about 2 inches apart.
- Bake for 12-14 minutes, or until the biscuits are just lightly golden on top.
- Transfer the biscuits to a rack to cool.
- Enjoy!
See This Recipe:
https://cosmopolitancornbread.com/best-gluten-free-biscuits/Nutrition
Serving: 1c | Calories: 174kcal | Carbohydrates: 19g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 323mg | Potassium: 81mg | Fiber: 5g | Sugar: 2g | Vitamin A: 232IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg
