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Cloud Drop Biscuits
Ingredients
- 3/4 cup + 2 tablespoons tapioca flour
- 3/4 cup almond flour see notes for nut-free
- 1/3 cup coconut flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup vegan butter or ghee; soft, but not melted
- 1 cup canned full-fat unsweetened coconut milk
Instructions
- Preheat the oven to 450 degrees. Line a baking sheet with parchment paper and set aside.
- In a medium bowl, stir together the flours, baking powder, and salt. Add the butter and stir with a spoon or mix with your hands until the butter is in pieces no larger than a pea. Add the coconut milk, stirring to combine. Let the mixture sit for 5 minutes to allow the coconut flour to thicken.
- Drop the batter by the spoonful onto the prepared baking sheet. Bake for 10 minutes, or until light brown.
- FREEZE: Freeze cooked biscuits in a sealed container for up to 3 months.
Notes
NOTE: We prefer the 3-flour mixture for the best results. For a nut-free modification, use 1 cup cassava flour or gluten-free 1:1 flour instead of the three flours. They won't have the same cloud-like look to them, but they will still have a great texture.Â
Nutrition
Calories: 182kcalCarbohydrates: 17gProtein: 2gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 235mgPotassium: 50mgFiber: 2gSugar: 1gVitamin A: 308IUVitamin C: 0.5mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
Best gluten free biscuits!!! Bonus, my kids love them!