Basic Gluten Free Biscuits
- ½ cup Nature's Eats Almond Flour
- ½ cup coconut flour
- ½ cup arrowroot flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 3 tablespoon coconut oil or cold butter
- ¼ cup cream, cashew cream, or coconut cream
- 1 egg
You may have already explored making our recipes for Almond Flour Cheddar Biscuits or Honey Gluten Free Biscuits, but this recipe is for a Basic Gluten Free Biscuit. These biscuits are nice because you can dress them up however you wish. In our blog, Baking with Almond Flour: Biscuits, you can learn about different ways to incorporate almond flour into your biscuit baking experience. Each of these recipes has a slightly different flour combination, and are all gluten free.
Preheat oven to 350 degrees.
In a medium bowl whisk together all the dry ingredients.
Using a pastry cutter or two table knives, cut the coconut oil or butter into the Natures Eats Almond Flour until it becomes crumbly.
Make a hole in the center, and add the cream and egg. Lightly mix it together.
Form dough into 4-5 large biscuits or 6-8 smaller biscuits. Lay them on a cookie sheet lined with parchment paper, or place on a cellophane biscuit pan.
Bake for 20 minutes or until tops are slightly golden brown. Allow to cool for 5-8 minutes. Remove the biscuits and serve. Store leftovers in an airtight container in the refrigerator.
The almond flour adds a grounding sense to these biscuits and they are the perfect platform for adding honey, jam, eggs, or your favorite nut butter. The arrowroot and coconut flours give the biscuits a light texture, and they are extremely filling.