Almond flour gives these gluten-free biscuits a lovely flavor and increases the protein content. Enjoy them with breakfasts, soups and stews, or slathered with jam. Servings 11 biscuits. Total time. 45 minutes; 20 minutes active.
3/4 cup arrowroot
3/4 cup potato starch
3/4 cup almond flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1 teaspoon salt
4 tablespoons chilled butter or vegan margarine (for vegan biscuits)
1/4 cup non-dairy milk
1 tablespoon cider vinegar
1 large egg, whisked
- Line a baking sheet with parchment and set aside. Measure the flours, baking powder, baking soda, xanthan gum and salt into a large bowl, and whisk to combine thoroughly. Coarsely grate the margarine or butter into the dry mixture, tossing to coat as the shreds fall. In a cup or small bowl, stir the non-dairy milk and cider vinegar and let stand for a minute, whisk in the egg, then quickly stir into the dry mixture.
- Dust your countertop with arrowroot and scrape the dough out of the bowl onto the arrowroot. Pat out to an inch-thick rectangle, and use a 2-inch biscuit cutter to cut rounds of dough. Transfer to the prepared pan, leaving an inch of space in between the rounds.
- Gently press the scraps together and cut biscuits until dough all used up.
- Bake for 25-28 minutes, until deeply golden brown. Cool on racks. Eat while still warm.
114 calories, 5 g. fat, 19 mg. cholesterol, 350 mg. sodium, 13 g. carbohydrate, 1 g. fiber, 5 g. protein
Reprinted by permission from welcometothetable.coop. Find more recipes and information about your food and where it comes from at www.welcometothetable.coop