Paleo EASY BISCUITS

By ROBandSEAN

If you really want to be authentic, you can even cut in the butter until it is the size of small peas instead of melted it and stirring it in - but that's my favorite shortcut for quicker biscuit-making. EASY GRAIN-FREE BISCUITS
February 19, 2015

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Simple Grain-Free Biscuits (gluten-free, Grain-free, Paleo, Sugar-free, low carb)
The day your grain-free biscuits finally rise is a very good day. That’s not a euphemism or a metaphor; it just took a lot of tries before I finally got the tall, crackly and fluffy result I was looking for. But it was well worth the effort. Because, really, what meal isn’t improved by a soft, warm biscuit on the side? Think about it: everything from breakfast to barbecue to soup goes becomes a meal if you add a biscuit (or three).
I’m happy to report that these are insanely easy to make with just a handful of ingredients, including my favorite combination of flours for grain-free breads: almond flour, coconut flour and tapioca flour. Just add salt, leavener, eggs and your butter of choice.


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A quick note about the fat in these recipes: I tested these with real butter, vegan butter, and oil. The oil version doesn’t rise as much, so just be warned if you want to make that substitution. The butter option – regular or vegan – is the better way to go, and you must (must!) chill it for at least a couple of hours, because cold fat contributes to leavening. If you really want to be authentic, you can even cut in the butter until it is the size of small peas instead of melted it and stirring it in – but that’s my favorite shortcut for quicker biscuit-making

Ingredients

• 3 cups blanched almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• Scant 1/4 teaspoon coarse salt
• 2 teaspoons baking soda
• 4 large eggs, beaten (by hand is ok)
• 1/2 cup butter or vegan butter, melted and slightly cooled (see note about coconut oil substitution), plus more for brushing the biscuits before baking

Details

Servings 12
Adapted from acleanbake.com

Preparation

Step 1

In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, tapioca flour, salt and baking soda).
In a separate bowl, quickly whisk together the beaten eggs and melted butter. Then stir into the dry mixture.
Use an ice cream scoop to portion out 12 3-Tablespoon biscuits. Use the palm of your hand to press them down gently, just enough to get rid of the peak, so that they form thick discs.
Refrigerate for 2 hours (or overnight) in an airtight container.
Preheat the oven to 450 and line a baking sheet with a nonstick pad. Once the oven is preheated, remove biscuits from the fridge, arrange 2" apart on the prepared sheet, brush with melted butter, and bake for 10 minutes, or until puffy and slightly golden.