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Flakey Paleo Biscuits

Flakey Paleo Biscuits


  • Author: Ester Perez
  • Prep Time: 20 mins
  • Cook Time: 28 mins
  • Total Time: 48 minutes
  • Yield: 8 rolls 1x

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!


Scale

Ingredients

  • 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

  1. PREHEAT OVEN TO 350 DEGREES.
  2. IN A SMALL BOWL, STIR YEAST, HONEY AND WARM WATER. SET ASIDE.
  3. WHISK TOGETHER ALMOND FLOUR, TAPIOCA FLOUR, POTATO STARCH, XANTHAN GUM, SALT AND BAKING SODA.
  4. ADD SHORTENING AND MIX.
  5. ADD EGG WHITES, YEAST MIXTURE AND APPLE CIDER VINEGAR. BEAT UNTIL SMOOTH. DOUGH WILL BE STICKY.
  6. 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.
  7. BRUSH EACH BALL WITH EGG WASH AND SPRINKLE WITH SESAME & POPPY SEEDS.
  8. BAKE FOR 25-28 MINUTES OR UNTIL BISCUITS ARE GOLDEN BROWN & A TOOTHPICK INSERTED IN THE CENTER COMES OUT CLEAN.
  9. SERVE WARM.

Notes

Bake on parchment paper so that they do not over brown on the bottom.

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