The Best Drop Biscuits | Gluten-Free Breakfast Biscuits
These fluffy breakfast biscuits are the favorites of the household. Even my husband, who doesn't care about eating grain-free/healthy - can't stop eating them! Recipe makes 10-11 biscuits.
Ingredients
- 1 c fine almond flour
- 2/3 c tapioca flour
- 1/2 c coconut flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp fine sea salt
- 5 Tb cold - unsalted grass-fed butter, cut into pieces (or cold ghee)
- 1/2 c coconut milk
- 1 tsp lemon juice
- 2 eggs
Instructions
- To begin, preheat your oven to 400 degrees.
- In your mixing bowl, sift the flours, baking powder, baking soda and sea salt together.
- Add in the cold butter pieces and use a pastry blender to cut the butter in until it is crumbly. There should be no pieces larger than a pea.
- In a small bowl, whisk the eggs.
- Add the coconut milk and lemon juice and stir them together.
- Add the egg mixture to the dry ingredients and gently stir until the ingredients are combined. Let the batter rest for 5 minutes to thicken.
- Using a muffin scoop, scoop the batter onto a baking sheet that is lined with parchment paper. Place the biscuits about 2 inches apart.
- Bake for 12-14 minutes, or until the biscuits are just lightly golden on top.
- Transfer the biscuits to a rack to cool.
- Enjoy!
Video
Nutrition
Serving: 1cCalories: 193kcalCarbohydrates: 13gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 7gCholesterol: 48mgSodium: 274mgFiber: 2gSugar: 2g
NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.
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