Fluffy Paleo Biscuits Recipe That Dont Crumble My Natural Family

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FLUFFY PALEO BISCUITS RECIPE THAT DON'T CRUMBLE - MY NATURAL FAMILY



Fluffy Paleo Biscuits Recipe That Don't Crumble - My Natural Family image

Try my fluffy Paleo biscuits recipe! These are light and fluffy and don't crumble. Made with almond flour, coconut flour and tapioca flour.

Provided by @MakeItYours

Number Of Ingredients 10

1 Cup Almond Flour *
2/3 Cup Tapioca Flour *
1/2 Cup Coconut Flour *
2 tsp Paleo Baking Powder
1 tsp Baking Soda
1/4 tsp Real Salt *
5 Tbsp Butter
1/2 Cup Boxed Coconut Milk, Unsweetened Almond Milk or other Milk of your choice
1 tsp Lemon Juice
2 Eggs

Steps:

  • Preheat oven to 400 degrees.
  • Line a baking sheet with parchment paper or a non-stick mat.
  • Combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
  • Add the cold butter to the dry ingredients and cut in using your fingers until it resembles a coarse meal.
  • Make a well in the center of the mixture.
  • In another bowl, whisk together the dairy free buttermilk (which is the coconut milk and the lemon juice mixed together, let it set for a few minutes before doing this step) and the eggs until well combined.
  • Pour the liquid ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
  • Mixture will be wet.
  • Allow to sit for 5 minutes so that the flours can absorb more moisture. This will make it easier to shape into biscuits.
  • When the dough has sat for several minutes, you will notice it is not as wet and sticky as it was.
  • Coat a 1/4 C. measuring cup with tapioca flour (this can be done by scooping a full 1/4 C. of flour and then dumping it back out and tapping the cup upside down to remove clumps).
  • With the flour coated measuring cup, scoop up enough dough to fill the cup and then invert it on your baking sheet.
  • You may need to tap the handle a bit to allow it to fully release.
  • An ice cream scoop with a spring release will also work for more of a drop biscuit shape.
  • Repeat with remaining dough, placing each biscuit 2" apart.
  • Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
  • Cool on a wire rack.

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