My family and I love warm biscuits for breakfast and it was something I wasn’t about to give up when I started our Paleo journey. For me it is important that the transition to this Paleo lifestyle is an easy one for my kids, so making things they enjoy and as close to what they were used to is a big challenge, but one I’m willing to take on. And with these biscuits I think I hit the nail on the head!!! Even my picky eater Daniel loved it !!
These biscuits are very nice and soft, and do not crumble easily unlike some other products made with almond flour. The arrowroot flour helps it bind nicely and works in harmony with the coconut flour to keep the biscuit from crumbling. Remember that because almond flour is denser than regular flour the biscuits won’t rise as regular biscuits would, but the end product is delicious and very satisfying, especially if you are having a big biscuit craving.
Feel free to add dry herbs or shredded raw or grass fed cheese if you prefer. Enjoy!
2 cups/ 217g. Almond Flour
1/3 cups/ 24g. Coconut Flour
1/3 cups/25g. Arrowroot Flour
3 Tbsp/4g. Baking Powder
1/2 cups/113g. Grass-fed Butter (cold, cut into small pieces)
2 each. Large Eggs
1 Tbsp. Plain Kefir (optional)
1 tsp. Honey
1/2 tsp. Sea salt
3/4 cups. Almond Milk
1 each. Egg ( egg wash)
1 oz. Water ( egg wash)
Preheat oven to 350 F
Add all the dry ingredients in a bowl and mix well using a whisk or a fork to help all the dry ingredients blend evenly.
Add the cold pieces of butter to the dry ingredients and using your hands or a dough cutter, mix in the butter to the flour mixture until the butter resembles small peas
In a separate bowl add all the wet ingredients and pour it into the butter and flour mixture, mix well. The mixture will look soft but not soupy.
Put parchment paper on a cookie sheet. I used a 3oz paddle to portion it. Pour it into the cookie sheet and flatten it a little with your hand.
Do an egg wash with the water and egg and brush it on top of each biscuit.
Bake for about 15 minutes or until golden brown.
Biscuits should look like this before baking