These are very light and fluffy Paleo biscuits and have a great texture. It is a real challenge to find a good Paleo biscuit recipe and so we were on a journey to come up with the best recipe to share with everyone. We hope you can all enjoy this recipe and share with people who you think might enjoy it.
If you would like to get more Paleo Recipes, please either view our Paleo recipes index, follow our Paleo Recipes board, follow us on Google+ or join our weekly Paleo Recipes Mailing List -
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper or a non-stick mat.
- Combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
- Add the cold butter to the dry ingredients and cut in using your fingers until it resembles a coarse meal. Make a well in the center of the mixture.
- In another bowl, whisk together the dairy free buttermilk and the eggs until well combined.
- Pour the liquid ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined. Mixture will be wet.
- Allow to sit for 5 minutes so that the flours can absorb more moisture. This will make it easier to shape into biscuits. When the dough has sat for several minutes, you will notice it is not as
- wet and sticky as it was.
- Coat a ¼ C. measuring cup with tapioca flour(this can be done by scooping a full ¼ C. of flour and then dumping it back out and tapping the cup upside down to remove clumps).
- With the flour coated measuring cup, scoop up enough dough to fill the cup and then invert it on your baking sheet. You may need to tap the handle a bit to allow it to fully release. An ice cream scoop with a spring release will also work for more of a drop biscuit shape.
- Repeat with remaining dough, placing each biscuit 2" apart.
- Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
- Cool on a wire rack.
I’m part of a Clean Eating Challenge and we have this list of other delicious recipes. Please feel free to check out these links:
Garlic Greens from Rick•a•bam•boo
Rosemary Pita Bread with Roasted Red Pepper Hummus from Clarks Condensed
Roasted Sweet Pepper Dip from Keep it Simple, Sweetie
Clean Cobb Salad from Cooking with Curls
Blueberry Almond Chia Seed Pudding from Delightful E Made
Easy Spinach & Egg White Omelette from Yummy Healthy Easy
Fire Ants on a Log Recipe from Project Domestication
Taco Stuffed Avocado with Avocado Salsa from YoursAnd Mine Are Ours
Grilled Zucchini from Bite of Delight
Orange Chicken with Chickpeas Stirfry from My Daylights
Tropical Smoothie Bowl – Je suis alimentageuse
Greek Salad~ Tips From a Typical Mom
Stir Fry Tofu and Vegetables in Chile Sauce from Hezzi-D’s Books and Cooks
Lazy Summer Salsa Recipe from Everyday Southwest
Green Popsicles from Life as Mrs. Larson
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