Grain Free Buttermilk Biscuits

By Bailey1_

Ingredients

• 2 1/2 cups of almond flour
• 1/4 cup of arrowroot powder
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/2 tsp baking powder
• 3 T of butter
• 2 T of coconut sugar
• 1/4 cup of sour cream
• 2 large eggs
• 2 (more) T of butter

Details

Servings 1
Adapted from theprimalfoodblog.wordpress.com

Preparation

Step 1

Preheat your oven to 350 degrees.  Line your cookie sheet with wax paper & grease.

In a medium bowl, combine almond flour, baking powder/soda, and sea salt.  Set aside.  Now, in a small pan, over low heat, melt 3T of butter and the add the sour cream and whisk until combined.  Take off heat and whisk in the 2 eggs.

Pour whisked liquid mixture into the dry ingredients and stir well.  Fold in the 1/4 cup of arrowroot powder.

Divide dough in 8 equal portions, dust your hands with arrowroot powder, and form each portion into a biscuit shape.  Place on cookie sheet.
Bake the biscuits at 350 for 20 minutes. Halfway through, melt the 2T of butter and brush on top of the biscuits.
Cool biscuits for about 15 minutes before eating.



Just a heads up that you didn’t include the coconut sugar in the actual recipe, only in the ingredient list. When I made the biscuits and gravy, I didn’t notice it wasn’t included and when I made them as biscuits to be eaten alone, I added the coconut sugar to the dry ingredients and hoped it was the right place. It seemed to be!