Makes approximately 32 biscuits
One of the irritating things about trying to do any sort of baking while on a grain-free diet is the fact that, for the best results, you can rarely use just one kind of flour. It’s usually a blend of a number of flours (almond, coconut, tapioca, sweet potato flour, and the list goes on).
Who has time for that when you suddenly remember you’d love to whip up some biscuits right before dinner? That’s why I was determined to find a way to make this blend from Costco work for biscuits! And, while it’s not really all that reminiscent of a traditional biscuit, it was super yummy (and would have been amazing with Kerrygold butter and maple syrup). But it was great without a single thing on it too! Super moist and ever-so sweet…in a pancake sort of way.
And, to make it more of a breakfast treat or dessert, it would have been really good with a little ghee and cinnamon!
- 3 C. Birch Benders Paleo Pancake and Waffle Mix (Costco)*
- 1 1/2 C. full fat coconut milk
- 1 C. organic palm shortening
- 2 T. fresh lemon juice
- Preheat oven to 450 degrees
- Add lemon juice to coconut milk. Stir and set aside while you prep dry ingredients.
- Add shortening to the flour mixture and cut in with a pastry cutter
- Stir lemon/coconut milk mixture into flour mixture until it’s a “drop biscuit” consistency (maybe a tiny bit dryer).
- Drop onto cookie sheet covered with parchment paper.
- Bake 10 minutes and remove immediately. Edges should be slightly browned.
*Flour Blend Contains: cassava (yucca) flour, coconut flour, almond flour, eggs, monocalcium phosphate, sodium bicarbonate, salt, monkfruit, and spice.