Description
These Flakey Paleo Biscuits are here to save the day! When you bite into these, you will experience a crispy exterior, a warm & flakey center and a pop of miniature seeds that will bring flashbacks of bread from long ago. Could these possibly be gluten free biscuits? Yes, even grain and dairy free!
Ingredients
Scale
- 1 TBSP. YEAST
- 1/4 CUP HONEY
- 1/2 CUP WARM WATER
- 2 CUPS BLANCHED ALMOND FLOUR
- 1 1/2 CUPS TAPIOCA FLOUR + 2 TBSP. FOR ROLLING
- 1 CUP POTATO STARCH
- 2 TSP. XANTHAN GUM
- 1 1/4 TSP. SALT
- 1 TSP. BAKING SODA
- 1/2 CUP SHORTENING
- 3 LARGE EGG WHITES
- 1 TSP. APPLE CIDER VINEGAR
- 1 BEATEN EGG FOR EGG WASH
- SESAME SEEDS & POPPY SEEDS
Instructions
- PREHEAT OVEN TO 350 DEGREES.
- IN A SMALL BOWL, STIR YEAST, HONEY AND WARM WATER. SET ASIDE.
- WHISK TOGETHER ALMOND FLOUR, TAPIOCA FLOUR, POTATO STARCH, XANTHAN GUM, SALT AND BAKING SODA.
- ADD SHORTENING AND MIX.
- ADD EGG WHITES, YEAST MIXTURE AND APPLE CIDER VINEGAR. BEAT UNTIL SMOOTH. DOUGH WILL BE STICKY.
- DUST SURFACE AND HANDS W/TAPIOCA FLOUR. 7. SCOOP DOUGH OUT ONTO DUSTED SURFACE. DIVIDE INTO 8 EQUAL BALLS, AND PLACE INTO A PARCHMENT PAPER LINED 9” BAKING DISH.
- BRUSH EACH BALL WITH EGG WASH AND SPRINKLE WITH SESAME & POPPY SEEDS.
- BAKE FOR 25-28 MINUTES OR UNTIL BISCUITS ARE GOLDEN BROWN & A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
- SERVE WARM.
Notes
Bake on parchment paper so that they do not over brown on the bottom.
- Prep Time: 20 mins
- Cook Time: 28 mins