Description
Dairy-free, Paleo
Ingredients
Scale
- 1½ cups blanched almond flour
- ½ cup arrowroot flour
- ¼ cup coconut flour
- ½ tsp baking soda
- 1/8 tsp sea salt
- 1 tsp maple sugar (or sub coconut sugar)
- 5 Tbs cold coconut oil*
- 2 large eggs
- ½ tsp apple cider vinegar
- 1 Tbs almond milk
Instructions
- Line a baking sheet with parchment paper and preheat your oven to 350 degrees F.
- In a large bowl, whisk together the dry ingredients. Cut in the coconut oil with a fork, until it forms small clumps.
- 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.
- 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.
- Using your fingers, lightly coat the biscuits with the almond milk. Bake for 22-25 minutes.
- Let cool fully on a wire rack, serve, and enjoy with your loved ones!
Notes
- *I haven’t tried it personally, but I am sure butter would be a good substitute for coconut oil here, if you eat dairy 🙂