These yummy grain-free biscuits are a great addition to any breakfast or a perfect side to go with a soup. They’re an updated twist on a classic, southern staple.
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This is a great alternative for those looking for a healthier option. Because these biscuits are made with tapioca and coconut flours, they are naturally gluten-free.
To make these Grain-Free Biscuits, you will need:
- coconut flour
- tapioca flour
- baking powder
- fine sea salt
- butter
- egg
- cold water
- parchment paper
- measuring cups and spoons
- baking sheet
- pastry blender
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This dough does not roll out to be cut like typical biscuits. You can use your hands to shape portions of the dough into biscuit-sized disks and place them on the lined baking sheet.
I find that the easiest way to do this, is to use a muffin (ice cream) scoop and scoop out the dough onto the baking sheet. Then simply press it down into a disc with your fingers. The biscuits should not touch each other.
The texture of these biscuits remind me just a touch of a pecan sandy cookie on the outside, but inside they are airy and tender.
You May Also Like my recipe for Homemade Breakfast Sausage.
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Delicious Grain-Free Biscuits
An updated twist on a classic, southern staple.
Ingredients
- 1/3 c coconut flour
- 1 c tapioca flour
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 c (1 stick) cold, unsalted butter
- 1 egg
- 1/3 c cold water
Instructions
- To begin, preheat your oven to 400 degrees.
- Line a baking sheet with parchment paper, or use a silicone pad.
- Whisk the flours baking powder and salt together in a mixing bowl.
- Cut the butter into small pieces and add it to the flour mixture.
- Use a dough cutter or fork to work the butter into the dry mixture until it is crumbly. Alternatively, you can also you your hands to rub the butter into the flour that way.
- Whisk the egg and water together in a small dish, then add them to the flour mixture.
- Gently fold the ingredients together until in is all incorporated.
- This dough does not roll out to be cut like typical biscuits. You can use your hands to shape portions of the dough into biscuit-sized disks and place them on the lined baking sheet. But I find that the easiest way to do this, is to use a muffin (ice cream) scoop and scoop out the dough onto the baking sheet. Then simply press it down into a disc with your fingers. The biscuits should not touch each other.
- Bake for 20-25 minutes, or until the biscuits are golden brown on the bottom.
- Enjoy!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 95Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 280mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 2g