Gluten Free Biscuits

I wanted something muffin like and came up with this recipe. The texture is definitely biscuit, not muffin.

• Ready In: 30 mins
• Serves: 4
• Yields: 6-8 biscuits

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

1. 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).
2. 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.
3. Bake at 350 for 20-25 minutes or until golden brown.