Biscuits!

Gluten-Free, Sugar-Free Coconut Flour Biscuits

Hot from the oven!


Makes about 8-10 biscuits depending on size.

Preheat oven to 425 F.  Line a cookie sheet with parchment.

 Ingredients:
  • 1 Tbsp freshly squeezed lemon juice
  • 1 shy cup almond milk
  • 6 Tbsp organic coconut oil or butter
  • 2 Tbsp  finely ground flax seeds
  • 1/2 tsp  baking powder (non-alumininum)
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup coconut flour
  • 2 Tbsp almond flour/finely ground almonds
1. Combine the dry ingredients (all but the first 4 ingredients) breaking up any lumps of coconut flour.  Cut the 6 tablespoons of coconut oil or butter into the dry ingredients until it’s an even mix of crumbly small pieces.
2. Whip the flax into about 1/4 cup of the almond milk until it’s very sticky, this will help hold the biscuits together.
Add the lemon juice and the rest of the almond milk to the flax mixture (can also use soy or dairy milk) and stir to combine.
3. Fold the liquid into the fat/flour dry mix.  The coconut flour will soak up a lot of liquid so mix quickly but gently and let it set for a moment before you start to form the biscuits.
4. I used a big spoon and my hands to shape the rounds.  You can use a measuring cup as well if you want to make sure they are all equal size, a 1/3 cup measure should work well.
5. I baked mine at 425 for about 17 minutes.  They will be nicely browned on top but be careful, these are very delicate until they have cooled completely.  I let mine cool  for about 20 minutes before eating/storing them!
    1. Biscuits with lemon curd, mmmm, breakfast!

      Serving suggestion, for dessert, breakfast or a snack, these biscuits go so perfectly with lemon curd and maybe a few wild blueberries.  Next week I’m making dinner for some friends and I think I will make a curry chicken pot pie with these biscuits as the topping.  What do you want to make with these versatile biscuits?