🏷️ Category: side dish
🌍 Cuisine: Southern
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Indulge in these tender, flaky Southern-style biscuits without compromising dietary needs! Perfectly crafted to be gluten-free, dairy-free, and FODMAP-friendly, each golden-brown biscuit offers a delightful texture with just 205 calories per serving. Made with almond flour, arrowroot, and a homemade buttermilk alternative, they're easy to prepare in under 45 minutes. Ideal for breakfast, brunch, or as a comforting side dish, these biscuits are a must-try for anyone seeking delicious, allergen-friendly recipes. Serve warm with your favorite spreads or enjoy them plain—they're sure to become a household favorite!
🥘 Ingredients
• blanched almond flour2 cups
• arrowroot flour1 cup
• baking powder1.5 teaspoons
• xanthan gum0.5 teaspoon
• sugar2 tablespoons
• salt1.25 teaspoons
• earth balance butter5 tablespoons
• eggs2
• buttermilk0.25 cup
👨🍳 Cooking Steps
1
Preheat oven to 400 degrees
2
Make the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar.
3
Let stand.
4
Stir together the almond flour, cornstarch, baking powder, xanthan gum, salt, and sugar until well combined.
5
Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.
6
Stir in the eggs and buttermilk. If your dough seems a little bit wet so add 1-2 more Tbsp of almond flour. You want your dough to be sticky but not wet.
7
Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.
8
Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.
9
Bake for 17-20 minutes, or until nicely browned.
