FLUFFY PALEO BISCUITS RECIPE THAT DON'T CRUMBLE - MY NATURAL FAMILY

Steps:

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper or a non-stick mat.
• Combine the almond flour, tapioca flour, coconut flour, baking powder, baking soda, and salt in a mixing bowl.
• Add the cold butter to the dry ingredients and cut in using your fingers until it resembles a coarse meal.
• Make a well in the center of the mixture.
• In another bowl, whisk together the dairy free buttermilk (which is the coconut milk and the lemon juice mixed together, let it set for a few minutes before doing this step) and the eggs until well combined.
• Pour the liquid ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
• Mixture will be wet.
• Allow to sit for 5 minutes so that the flours can absorb more moisture. This will make it easier to shape into biscuits.
• When the dough has sat for several minutes, you will notice it is not as wet and sticky as it was.
• Coat a 1/4 C. measuring cup with tapioca flour (this can be done by scooping a full 1/4 C. of flour and then dumping it back out and tapping the cup upside down to remove clumps).
• With the flour coated measuring cup, scoop up enough dough to fill the cup and then invert it on your baking sheet.
• You may need to tap the handle a bit to allow it to fully release.
• An ice cream scoop with a spring release will also work for more of a drop biscuit shape.
• Repeat with remaining dough, placing each biscuit 2" apart.
• Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
• Cool on a wire rack.