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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
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From , this biscuit recipe calls for coconut and almond flour instead of wheat flour. Ingredients:
1/2 cup coconut flour |
1/4 cup almond flour |
1/2 teaspoon sea salt |
1 teaspoon baking powder |
1 tablespoon cold grass-fed butter |
3 eggs |
coconut oil |
Directions:
1. preheat oven to 400 degrees F.
2. Grease 6 cups of muffin tin with coconut oil.
3. Combine coconut flour, almond flour, salt, and baking powder in a food processor. Add butter and pulse until butter pieces are the size of peas.
4. In a separate bowl, or blender, whip eggs until frothy.
5. Add eggs to flour mix and pulse until just combined.
6. Fill each muffin cup 3/4 with batter.
7. Bake for 15 minutes or until the tops are brown.
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