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
  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!)
Recipe by our grain-free life at https://ourgrainfreelife.com/2016/05/grain-free-butter-biscuits/