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


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.  

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