If you’re not into cooking with butter than you’re gonna have to find a different recipe or try modifying because I loooooove biscuits made with butter. They are so…buttery, something coconut oil and palm shortening just can’t replicate. It’s hard enough not being able to use flour, I’m not about to go sans butter on these bad boys.
- 1c almond flour, fine ground
- 1/4 c coconut flour, sifted
- 4 tbsp butter, grass-fed (Kerrygold will work)
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 Tbsp tapioca starch
- 3/4 c coconut milk
- 1 egg
- Pre-heat oven to 450F and grease (I use Spectrum Coconut Oil Spray) an 8×8 baking pan (just an approx)
- In a large mixing bowl; combine almond flour, coconut flour, baking soda & salt, mix with a fork until well blended.
- Blend the tapioca starch to the flour mixture.
- Cut butter into flour mixture and combine until the butter has turned into tiny little clumps.
- Add the coconut milk and egg; using an electric mixer, blend the batter until smooth.
- Pour batter into the greased pan and using a spatula, smooth the top (optional)
- Place the pan in the oven for 15 minutes or until golden brown.
- Remove from the oven and allow it to cool for 10 minutes.
- Once cooled, use a biscuit cutter and slice your biscuits (or just use a knife…up to you)
(pictured above in a 11x 7 baking dish and doubled recipe)
COMMENTS: Because the recipe is made with coconut flour, it’s hard to get the biscuit shape without baking then cutting. However, if you want to avoid the cutting part, you can just make drop biscuits, but they don’t come out to “fluffy”. Lastly, if you want something thicker, just double the recipe.
SAVES IN THE REFRIGERATOR FOR UP TO 5 DAYS REHEAT IN OVEN OR PAN – DO NOT MICROWAVE