Classic Butter Biscuits

 

Happy almost-Thanksgiving, everyone! Today I am sharing with you a recipe so perfect for your holiday feast:

Classic Biscuits. Because, what better way is there to express your thankfulness for loved ones, than by baking

Paleo Biscuits for them?

 

biscuit

 

These biscuits are soft, crispy, buttery and light — all at the same time! They get their buttery flavor and texture

not from butter, but from coconut oil! If you eat butter, though, I’m sure it would work great in place of the

coconut oil.

 

The best part? All your friends and family won’t even be able to tell that these are actually healthy

biscuits!

 

In the spirit of Thanksgiving, I really want you all to know that I am so thankful for you faithful readers,

old and new, who are always here supporting me. And when you guys make my recipes, it seriously

makes my day! So, keep up the awesomeness, and I hope you have the best Thanksgiving ever. And please

let me know how you like these biscuits, by leaving a comment below the recipe! I love hearing from you 🙂

 

What are you thankful for?

 

Classic Butter Biscuits
Yields 6
Dairy-free, Paleo
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 1½ cups blanched almond flour
  2. ½ cup arrowroot flour
  3. ¼ cup coconut flour
  4. ½ tsp baking soda
  5. 1/8 tsp sea salt
  6. 1 tsp maple sugar (or sub coconut sugar)
  7. 5 Tbs cold coconut oil*
  8. 2 large eggs
  9. ½ tsp apple cider vinegar
  10. 1 Tbs almond milk
Instructions
  1. Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
  2. In a large bowl, whisk together the dry ingredients. Cut in the coconut oil with a fork, until it forms small clumps.
  3. In a small bowl, whisk together the eggs and apple cider vinegar. Using your hands, mix the egg mixture into the coconut oil-flour mixture. Kneed until the dough is mixed, but it is okay if there are coconut oil clumps! That is what makes the biscuits flaky.
  4. Divide the dough into 6 even portions. Form each portion into a ball and place on the baking sheet. Flatten each one out half way with the palm of your hand.
  5. Using your fingers, lightly coat the biscuits with the almond milk. Bake for 22-25 minutes.
  6. Let cool fully on a wire rack, serve, and enjoy with your loved ones!
Notes
  1. *I haven't tried it personally, but I am sure butter would be a good substitute for coconut oil here, if you eat dairy 🙂
Goodies Against The Grain http://goodiesagainstthegrain.com/
2 Comments
  • sandi rivka levy
    Posted at 05:52h, 24 November Reply

    I can’t wait to try this!
    Looks perfect for our needs and wants!
    Thanks!

    • Sadie
      Posted at 04:15h, 27 December Reply

      Thanks Grandma!

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