Almond and coconut flour biscuits

Paleo Honey Biscuits

As most of my readers know, I have to eat both gluten-free and dairy-free due to severe food sensitivities. I do not eat bread for the most part, but sometimes I really want some type of bread or crackers. I recently made these great biscuits that are made with almond and coconut flours. This makes them lower in carbohydrates and higher in fiber than most conventional gluten-free bread. They are also lightly sweetened with honey. We use them as the base for a healthy strawberry shortcake and top the strawberries with coconut whipped cream. You can use regular whipped cream if not dairy-free

Paleo Honey Drop Biscuits

Yield: 8 biscuits

Ingredients

2 ½ cups blanched almond flour
½ teaspoon sea salt
2 large eggs, at room temperature
¼ cup honey
¼ cup almond or coconut milk
1/3 cup palm shortening

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.  

Place the flours, salt, and baking soda in a large bowl and mix together.  Add the eggs, honey and milk.  Beat with a mixer until a loose dough forms.  Add the palm shortening to the mixture and cut in with a pastry cutter or a dough hook on the mixer.  

Hand shape 8 biscuits from the dough and place on the baking sheet.  Bake for 15 to 20 minutes.  Let biscuits cool slightly before serving.  

If you like this recipe, please share it on Pinterest or Facebook. Check out my recipe page for other recipes.

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