Going grain free doesn’t mean you have to give up on your favorite comfort foods. These low carb biscuits make a great morning nosh, or accompany a delicious dinner. They’re gluten free and dairy free adaptable, too.
I’m happy to report that these are insanely easy to make with just a handful of ingredients, including my favorite combination of flours for grain-free breads: almond flour, coconut flour and tapioca flour. Just add salt, leavener, eggs and your butter of choice.
A quick note about the fat in these recipes: I tested these with real butter, vegan butter, and oil. The oil version doesn’t rise as much, so just be warned if you want to make that substitution. The butter option – regular or vegan – is the better way to go, and you must (must!) chill it for at least a couple of hours, because cold fat contributes to leavening. If you really want to be authentic, you can even cut in the butter until it is the size of small peas instead of melted it and stirring it in – but that’s my favorite shortcut for quicker biscuit-making.
I first made these for a dinner party hosted by some friends who aren’t accustomed to eating gluten/grain free. Luckily, they are incredibly open minded and just like good food, so they aren’t the type to shy away from something with a grain-free label just because it’s unfamiliar. I think they loved these, or at least did a great job of being polite by eating several biscuits each. Even my gluten-loving husband who regularly asks me to make or buy “not weird” baked goods turned down a regular gluten roll in favor of one of these at dinner the other night. Now that’s what I call a success.
- 3 cups blanched almond flour
- 1/4 cup coconut flour
- 1/4 cup tapioca flour
- Scant 1/4 teaspoon coarse salt
- 2 teaspoons baking soda
- 4 large eggs by hand is ok, beaten
- 1/2 cup butter or vegan butter see note about coconut oil substitution, melted and slightly cooled , plus more for brushing the biscuits before baking
In a large bowl, whisk together the dry ingredients (almond flour, coconut flour, tapioca flour, salt and baking soda).
In a separate bowl, quickly whisk together the beaten eggs and melted butter. Then stir into the dry mixture.
Use an ice cream scoop to portion out 12 3-Tablespoon biscuits. Use the palm of your hand to press them down gently, just enough to get rid of the peak, so that they form thick discs.
Refrigerate for 2 hours (or overnight) in an airtight container.
Preheat the oven to 450 and line a baking sheet with a nonstick pad. Once the oven is preheated, remove biscuits from the fridge, arrange 2" apart on the prepared sheet, brush with melted butter, and bake for 10 minutes, or until puffy and slightly golden.
You can use coconut oil in place of the butter, but your biscuits won't rise as much.
If you really want to be authentic, you can even cut in the butter until it is the size of small peas instead of melted it and stirring it in - but that's my favorite shortcut for quicker biscuit-making.