Biscuits!!

FINALLY!!  I love biscuits!  I have been searching high and low for a decent biscuit recipe that holds up and doesn't crumble when you touch it but also doesn't taste too much different than the real thing.  I can't get an exact replica because wheat flour has such a distinct taste (as does almond flour and coconut flour), but I think I've done a decent job.....at least I hope I have :)  Anyway, I've been promising this recipe for a while now, but I wanted to tweak it every which way before actually putting it out there.......I think I finally did it.  Soooo, here goes nothin!

By the way, here's a little disclaimer...haha...these are grain free, but they are definitely not low calorie or low fat.

Grain Free Biscuits!

1 Cup Almond Flour (I use this kind...affiliate link)
1 Cup Arrowroot flour (plus a little for sprinkling)
3 Tbsp Coconut Flour (plus a little for sprinkling)
*1/2 tsp Salt
1 Tbsp Grain Free Baking Powder (go here to see how to make your own)
*1/2 Cup Salted Butter (room temp or softened works better, but cold is fine too)
1/2 Cup Milk

1-2 Tbsp melted butter
oil for pan (I use coconut oil)

1.  Preheat oven to 350 degrees.  Place a bit of oil on the bottom of a cookie sheet.  Spread around and set aside.

2.  In a large mixing bowl, whisk together flours, salt and baking powder.

3.  Using your hands, gently cut in butter until there are no large chunks left.  I have used cold and also room temperature.  Either works fine (room temp is easier), but make sure you cut up the cold butter to make it easier to incorporate.  Also, don't squish the dough into a ball.  It should be crumbly.  If you squish it or over work it, it will bring out the almond flour flavor more than if you gently work it and leave it crumbly.

4.  Add milk and let sit for a few minutes to let the coconut flour thicken.

5.  Sprinkle arrowroot and coconut flour onto a flat surface (I just use a plastic cutting board, but you could use your clean counter top or put down saran wrap or parchment paper).

6.  Pour out dough onto prepared surface.

7.  Sprinkle a little of the arrowroot and coconut flours on top of your ball of dough and knead a couple of times (like literally two to three times at the most).

8.  Pat out dough to about an inch thick and cut out biscuits with a small mouth mason jar.

9.  Place raw biscuits onto prepared pan and lightly coat the top of each biscuit with the melted butter.

10.  Bake in 350 degree oven for approximately 30 minutes.  The buiscuits will be golden brown and will have a nice crisp brown bottom.

Enjoy!!

* You can sub salted butter with coconut oil or unsalted butter.  If you do this, be sure to increase the amount of salt to 3/4 tsp.