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Gluten-Free Biscuits
Print Recipe
Prep Time:
8
minutes
minutes
Cook Time:
18
minutes
minutes
Total Time:
26
minutes
minutes
Course:
Breakfast, Dinner, Lunch, Side Dish
Servings:
4
people
Calories:
475
kcal
Ingredients:
4
tbsp
Butter
chilled and cut into 1/4-inch pieces, plus additional for baking sheet
1.5
c
Almond Flour
0.50
c
Rice Flour
0.50
c
Tapioca Flour
3
tsp
Baking Powder
0.25
c
Whole Milk
Instructions:
Cut cold butter into 1/2-inch pieces. Set aside in refrigerator.
Preheat the oven to 350 degrees F. Grease a baking sheet and set aside.
In a large bowl, whisk together almond flour, rice flour, tapioca flour, and baking powder until completely combined.
Add butter to flour mixture. With clean hands or pastry blender, rub or cut butter into flour until mixture has a crumb-like texture.
Add milk to flour mixture. Stir until just combined, forming a soft dough.
Use an ice cream scoop to drop biscuit dough onto baking sheet, approximately 2-inches apart.
Place in oven and bake for 15 to 18 minutes until golden brown.
Remove from oven and serve.
Nutrition
Calories:
475
kcal
|
Carbohydrates:
40
g
|
Protein:
10
g
|
Fat:
33
g
|
Saturated Fat:
9
g
|
Cholesterol:
32
mg
|
Sodium:
111
mg
|
Potassium:
414
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin A:
380
IU
|
Calcium:
271
mg
|
Iron:
2.1
mg
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