Butter Biscuits (that melt in your mouth)
- 2½ cups Almond Flour
- ¾ cup Tapioca Flour or Arrowroot
- 1 tsp Paleo Baking Powder
- 1 tsp Salt
- ⅓ cup Butter
- 2 Eggs
- Flour Sifter
- Parchment Paper
- Rolling Pin
- Biscuit Cutter/Cookie Cutter/Round Drinking Glass
- Preheat oven to 350 degrees Fahrenheit.
- Measure and sift flour and starch into a medium-sized mixing bowl.
- Add baking powder and salt and mix well.
- Cut in butter and combine with hands until evenly distributed.
- Whisk eggs in a small bowl, then add to dry mixture, mixing well until combined.
- Using your hands, roll dough into a ball.
- Chill ball of dough in fridge for 10-15 minutes.
- Line baking stone or cookie sheet with parchment paper and set aside.
- Remove dough from fridge and using rolling pin, roll between two pieces of parchment paper until about ¼ to ½ inch thick.
- Using biscuit cutter/cookie cutter/drinking glass, press into dough to cut a perfect biscuit and place on pre-lined baking stone/cookie sheet.
- Once you have cut out all biscuits, place biscuits into the fridge for an additional 10-15 minutes to chill.
- After 15 minutes, remove biscuits from fridge and place directly into the oven.
- Bake for 15-16 minutes or until golden. (I broil mine for about 1 minute to get the golden tops!)
Recipe by our grain-free life at https://ourgrainfreelife.com/2016/05/grain-free-butter-biscuits/
3.5.3208