Biscuits (Coconut Flour)

By Bailey1_

Ingredients

• 1 can whole-fat coconut milk
• 2 Tbs lemon juice
• 2 c coconut flour
• 2 tsp cream of tartar
• 2 tsp baking soda
• 1 1/2 tsp sea salt
• 1/2 c palm shortening
• 9 Tbs palm shortening

Details

Servings 1
Adapted from andloveittoo.com

Preparation

Step 1

1. Pre-heat oven to 450f.

2.Mix together coconut milk and lemon juice, set aside.

3. In a large mixing bowl, blend together coconut flour, cream of tartar, baking soda and sea salt. Cut in ½ c palm shortening using a pastry knife or metal whisk, mixing until small crumb has formed. Slowly blend in coconut milk/lemon juice blend ¼ c at a time until dough is soft and moist but not sticky. Add in remaining 9 tbs of palm shortening, folding in 3 tbs shortening at a time. Do not overwork dough. Even though there is a lack of gluten, you want the dough to remain together but somewhat flaky…if you overwork the dough, you’ll end up with coconut hockey pucks instead of nice, flaky biscuits.

4. Roll or pat dough onto lightly floured surface until approximately 1 inch thick, or however thick you wish your biscuits to be, I generally like ours to be between 1 – 1 ½ inch thick. Cut biscuits into 2 inch circles using a biscuit cutter…or, if you have children who like to misplace your biscuit cutter like mine, whatever 2-inch metal or glass kitchen tool you have handy. My ¼ c metal measuring cup worked perfectly for us.

5. Place each biscuit on to parchment lined cookie sheets and bake at 450 f for 15-18 minutes or until golden brown. Serve warm.

6. Makes approximately 20 biscuits

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