If you are like us and have spent your days cooking Paleo concoctions that are rich and filling, you may like a change of pace with these fluffy gluten- free biscuits. When the holidays roll around and we see everyone filling themselves with Christmas cookies and pastries, it is hard not to feel left out. But, after a Paleo Thanksgiving, I figured out this recipe, which uses my almond meal, but fills that spot that says I want a fluffy biscuit with jelly!
So, now we are stuck on these and I will keep making them until someone says No more! Try this recipe and see what you think. I have made it with several different gluten free flours I had on hand, but this brand is by far my favorite. The biscuits melted in your mouth from the first bite. Totally delicious.
Fluffy Gluten-Free Biscuits
I use my vintage electric mixer for my baking and I love it! I spent $30 on it at Goodwill, and it runs great.
First, add to the bowl, the almond meal, gluten-free flour, baking powder, sea salt, butter and eggs.
Beat until you have pea-sized balls forming in the bowl.
Add the buttermilk, or other milk of your choice, while running the mixer, until the dough forms.
Scoop out spoonfuls of the dough onto a cookie sheet, then press with a cup and shape into circles so they look like this.
Finally, Bake at 375 degrees for about 20 minutes or until lightly browned.
Eat, butter and jelly and enjoy!
- 2 cups of gluten-free flour
- 1 cup of almond meal
- 1 tsp of baking soda
- 1 tsp of sea salt
- 1 stick of butter or other similar prodcut
- 2 eggs
- 3/4 cup of buttermilk or other nondairy milk
- Add all of the dry ingredients with the butter and eggs into a mixing bowl.
- Run the mixer until the dough forms into pea-sized shapes.
- Add the buttermilk while the mixer is running and allow it to run until a thick dough forms.
- Scrape off the blades and drop spoonfuls of dough onto cookie sheets.
- Press the dough balls with a cup and shape into circles.
- Bake at 375 degrees for about 20 minutes or untll light brown.