I love this Gluten Free, Dairy Free, Delicious recipe from Against All Grain Cookbook Get the tools and ingredients now so you can enjoy baking these babies up for Holiday times!
Tools: Flour sifter, biscuit cutter ( or thick round cookie cutter mold) + stand mixer OR blender with dough mix setting, baking sheets & parchment paper
Makes 12 very small biscuits. I would double this for a group of 4 or more. Each person will want 3-4
- 3.5 cups almond flour sifted
- 1/2 cup coconut flour sifted + more for rolling out the dough
- 2 large eggs
- 1/4 cup honey
- 1/2 cup Almond milk
- 2 tsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 5 tbsp ghee
Directions:
- Preheat oven to 350 degree F. Line a baking sheet with parchment paper
- Place the flours, eggs, honey, almond milk, vinegar, baking soda and salt in the bowl of a stand mixer ( or blender with dough setting) . Mix on medium until a loose dough forms.
- Add in the ghee and continue mixing well
- Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out on the floured surface. Gather it into a ball and form a 1 inch thick circle. Use your palms to flatten the top
- Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand shape the biscuits from the dough
- Place the biscuits on the prepared baking sheet
- Bake for 18-20 minutes, turning the sheet once midway through. Allow to cool slightly before serving
