Hypoallergenic Biscuits Recipe

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Hypoallergenic Biscuits
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Ingredients:

Directions:

  1. Mix lime juice and almond milk. Let sit for 25 minutes.
  2. Put the biscuit mix and buttery spread in a food processor. Pulse until evenly mixed.
  3. Add the almond milk mixture to the food processor gradually, while continuing to pulse.
  4. If the dough seems too thick, add up to 1/3 cup of water, while continuing to pulse.
  5. Cover a baking sheet with parchment paper.
  6. Using a rubber spatula, scoop the dough out of the food processor and form it into balls about 2 wide. Put them on the baking sheet.
  7. Cover the baking sheet, and put it in the refrigerator for 1 hour. This helps the biscuits to rise nicely when they are cooked.
  8. Preheat the oven to 375 degrees.
  9. Bake the biscuits for 30 minutes, or until the tops begin to turn golden.
  10. Turn off the oven and let them sit inside for another 15 minutes. This helps the insides cook thoroughly.
  11. Remove from the oven and let cool.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 85.52 Kcal (358 kJ)
Calories from fat 41.57 Kcal
% Daily Value*
Total Fat 4.62g 7%
Cholesterol 1.88mg 1%
Sodium 15.69mg 1%
Potassium 44.74mg 1%
Total Carbs 10.8g 4%
Sugars 4.37g 17%
Dietary Fiber 1.34g 5%
Protein 1.64g 3%
Vitamin C 0.2mg 0%
Iron 0.2mg 1%
Calcium 22.8mg 2%
Amount Per 100 g
Calories 272.05 Kcal (1139 kJ)
Calories from fat 132.22 Kcal
% Daily Value*
Total Fat 14.69g 7%
Cholesterol 5.99mg 1%
Sodium 49.92mg 1%
Potassium 142.32mg 1%
Total Carbs 34.36g 4%
Sugars 13.91g 17%
Dietary Fiber 4.28g 5%
Protein 5.22g 3%
Vitamin C 0.6mg 0%
Iron 0.6mg 1%
Calcium 72.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.8
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • low cholesterol,
  • good source of fiber

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