Gluten Free Biscuits
"I wanted something muffin like and came up with this recipe. The texture is definitely biscuit, not muffin."
- Ready In:
- 30mins
- Ingredients:
- 8
- Yields:
-
6-8 biscuits
- Serves:
- 4
ingredients
- 1 cup almond meal
- 1⁄4 cup coconut meal
- 1⁄4 teaspoon baking soda
- 3 eggs
- 1 tablespoon butter
- 1⁄4 cup yogurt
- 1 tablespoon apple cider vinegar
- 1 cup cranberries (optional)
directions
- Mix the dry ingredients together. In a separate bowl, mix the wet ingredients. Add the wet to the dry and mix well with an electric mixer (you can do it by hand, but I find coconut meal turns out better if you use a mixer).
- Grease muffin tins (non metal work best). Fill muffin tins almost full (I haven't tried them dropped on a cookie sheet yet, but it would probably work). I added a cup of frozen cranberries and filled the tins very full and got 10 large biscuits from this mix.
- Bake at 350 for 20-25 minutes or until golden brown.
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RECIPE SUBMITTED BY
<p>I love studying history! Most of the cookbooks I am collecting are half history book, half cookbook. <br /> <br />One of the best cookbooks I have ever read is Jewish Holiday Baking by Marcy Goldman. I like anything by Mollie Katzen, too. <br /> <br />I am trying to get better at making soups. I am also making forays into Russian cooking. <br /> <br />I am on a low carbohydrate diet for various and sundry health reasons. It's a lot of fun tweaking recipes to be low carb enough for me to enjoy. I've become a much better cook because of it. <br /> <br />I love sewing, embroidery, cooking, baking, and dancing. I just got a full time job again so I am relearning how to fit my cooking in around a strict schedule. The crock pot is once again my best friend.</p>
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