Paleo Biscuits
Crisp on the outside and soft on the inside....these light and fluffy biscuits are a wonderful accompaniment to any meal.
Ingredients
- 1 1/2 cup almond flour
- 1 cup tapioca flour
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 2 tsp coconut sugar
- 1/3 cup sustainable palm shortening this recipe was made with Spectrum
- 2 eggs
- 2 tbsp unsweetened almond milk (or any nut milk) plus extra for brushing
- 1 tsp apple cider vinegar
Instructions
- Mix all the dry ingredients together: almond flour, tapioca flour, baking powder, baking soda, salt, and coconut sugar.
- Add sustainable palm shortening. Using your fingers, break up the shortening into the flour mix. Keep breaking up the shortening until pieces are no larger than the size of a pea.
- Add the eggs, nut milk, and apple cider vinegar. Stir until just combined.
- Drop 8 equal chunks of biscuit batter onto a baking sheet. Lightly brush the tops with nut milk. (Or for a deeper color, lightly brush beaten egg yolk on the tops.)
- Place baking sheet in the refrigerator for 20 minutes. Preheat oven to 350°F.
- Bake for 18 minutes. Remove from oven and let cool for a few minutes.
- Transfer biscuits to a rack to finish cooling. Serve warm or after they have completely cooled.
- Biscuits are best when eaten soon after baking or within the day. If you need to store leftovers, wrap in foil, plastic wrap, or place in a ziplock bag. Keep at room temperature for 1 day or in the refrigerator for up to 1 week. Alternatively, wrap in foil and store in the freezer for up to 2 months.
Nutrition
Calories: 264kcalCarbohydrates: 19gProtein: 6gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 41mgSodium: 308mgPotassium: 19mgFiber: 2gSugar: 1gVitamin A: 59IUCalcium: 114mgIron: 1mg
Tried this recipe?Mention @slice.of.paleo or tag #slice.of.paleo so we can admire your work!