our grain-free life

Paleo Butter Biscuits (that melt in your mouth)

paleo butter biscuit

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Soft, fluffy, flaky, with just a hint of crunch on the edges.

That, my friends, is a perfect biscuit.

Grain-free Butter Biscuits

And making a grain-free biscuit that meet all of those criteria is a ridiculous attempt and only those who are crazy should try.

I guess you could say that I am crazy.

I was dying for sausage egg biscuits this week, so I thought, why the heck not? Let’s make some grain-free butter biscuits.

Most of the “paleo” or grain-free recipes out there have coconut oil as the fat in the recipe, but I just don’t love the taste of coconut oil. So I substituted butter in here and they turned out perfect. Most of my recipes are dairy-free, but since butter doesn’t have the same effect on me that other dairy products do, I decided to make an exception this once.

Because BISCUITS.

Before I lose you Paleos, I made these same biscuits with olive oil and they didn’t get flaky, but they still tasted amazing, so hop on over to that recipe and make it instead.

Grain-Free Butter Biscuits (2)

Paleo Butter Biscuits

Ingredients

Equipment

  • Flour Sifter
  • Parchment Paper
  • Rolling Pin
  • Biscuit Cutter/Cookie Cutter/Round Drinking Glass

Prep time takes 20-30 minutes and bake time takes 15-6 minutes for a total of 45, serves four people.

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Measure and sift flour and starch into a medium-sized mixing bowl.
  3. Add baking powder and salt and mix well.
  4. Cut in butter and combine with hands until evenly distributed.
  5. Whisk eggs in a small bowl, then add to dry mixture, mixing well until combined.
  6. Using your hands, roll dough into a ball.
  7. Chill ball of dough in fridge for 10-15 minutes.
  8. Line baking stone or cookie sheet with parchment paper and set aside.
  9. Remove dough from fridge and using rolling pin, roll between two pieces of parchment paper until about 1/4 to 1/2 inch thick.
  10. Using biscuit cutter/cookie cutter/drinking glass, press into dough to cut a perfect biscuit and place on pre-lined baking stone/cookie sheet.
  11. Once you have cut out all biscuits, place biscuits into the fridge for an additional 10-15 minutes to chill.
  12. After 15 minutes, remove biscuits from fridge and place directly into the oven.
  13. Bake for 15-16 minutes or until golden. (I broil mine for about 1 minute to get the golden tops!)

Enjoy, enjoy, enjoy!!!

 

 

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Butter Biscuits (that melt in your mouth)
 
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Measure and sift flour and starch into a medium-sized mixing bowl.
  3. Add baking powder and salt and mix well.
  4. Cut in butter and combine with hands until evenly distributed.
  5. Whisk eggs in a small bowl, then add to dry mixture, mixing well until combined.
  6. Using your hands, roll dough into a ball.
  7. Chill ball of dough in fridge for 10-15 minutes.
  8. Line baking stone or cookie sheet with parchment paper and set aside.
  9. Remove dough from fridge and using rolling pin, roll between two pieces of parchment paper until about ¼ to ½ inch thick.
  10. Using biscuit cutter/cookie cutter/drinking glass, press into dough to cut a perfect biscuit and place on pre-lined baking stone/cookie sheet.
  11. Once you have cut out all biscuits, place biscuits into the fridge for an additional 10-15 minutes to chill.
  12. After 15 minutes, remove biscuits from fridge and place directly into the oven.
  13. Bake for 15-16 minutes or until golden. (I broil mine for about 1 minute to get the golden tops!)

Anne Turner

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