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You know those canned biscuits that come off in layers? They split perfectly down the middle to slather on some good ol’ butter and jam. If you have ever tasted a fluffy wheat dinner biscuit, it’s hard to imagine ever getting that delicious texture and warm buttery goodness once you’ve begun a grain free diet. Today I have an amazing flakey layer biscuit for you that just won’t quit!
It starts with Tapioca flour which could easily be replaced with Arrowroot powder, but uses a combination of light kneading to achieve layers that just crack open in the oven. I could. Stay tuned in the future for when I make these puppies cinnamon raisin style!!
Paleo Layer Biscuits
3/4 cup +3 tbsp Tapioca flour (might need a little more for dusting)
3/4 cup Almond flour
1/2 tsp baking powder
1/2 tsp salt
1 tsp honey or coconut sugar
3 tbsp melted coconut oil or butter
2 tbsp melted butter
Preheat oven to 350 and spray a pan with non stick cooking spray (coconut oil preferable). Mix dry ingredients and then add the egg, honey and oil all at once mixing well, save the 2 tbsp butter for just before baking. Toss a little extra tapioca flour on the counter (dough will be sticky like cookie dough, but the flour on the counter will be a great help for keeping it from sticking to the counter). Turn the dough over to coat the exterior in tapioca flour, then fold over about 3 times (kneading a little flour in until it’s no longer sticky, but more yeast-roll-like).At last, press like play dough out into a log where you can get 9-10 biscuits out, cut with a knife and place on pan. Paint with melted butter and bake for 10-13 minutes until bottoms are golden brown.
I love to mix a little cinnamon honey butter to go on these, but they literally would make an excellent addition to any Paleo meal 🙂