Ingredients
Scale
Flax egg
- 1 Tbsp ground flax, I prefer golden
- 3 Tbsp water
Biscuits
- ½ cup canned coconut milk (I used lite)
- 1 Tbsp apple cider vinegar
- 2 cups Bob’s Red Mill Paleo Baking Flour
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp unsalted grass-fed butter, cubed
Instructions
- Mix together the flax egg ingredients in a bowl and place in the refrigerator for about 30 minutes.
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine the coconut milk and apple cider vinegar together in a small bowl and set aside.
- Add the flour, baking soda and salt to a large bowl and whisk together the ingredients.
- Add the cubed butter and use a fork or your hands to mix in the butter until it resembles coarse meal.
- Add the flax egg and the coconut milk mixture and mix together until it forms a sticky loose ball.
- Sprinkle some flour on to a surface and place the biscuits dough in the middle. Use your hands to roll out the dough into about a 2 inch thick circle.
- Use a biscuit cutter or juice glass to cut out the biscuits and then place on the baking sheet.
- Repeat until dough is gone.
- Bake for 20 minutes and then remove from the oven and spread some butter on the tops while still hot.
- Let cool for a few minutes and then serve.
Notes
- I like to roll my biscuit dough out really thick. I think it allows the biscuits to be a little larger and fluffier. When I do that I usually only get about 6 out of the batch. However, you can roll them out thinner and this recipe will yield a bit more.
- You may need to reduce cooking time by a few minutes.
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