Serenity’s Perfect Paleo Biscuits – Serenity Kids
Serenity’s Perfect Paleo Biscuits
Estimated time to read 2 minutes
Crunch is something I don’t get from most gluten-free baked goods, but that notorious crumbly, flakey texture of a biscuit is just something that can't be sacrificed (cue, tapioca flour). These gluten-free biscuits are super yummy and remind me of what our grandma’s and great grandma's classic recipes tasted like.
Tapioca flour binds these together perfectly, creating a soft yet flakey baked texture; I love using it in baking and cooking grain and gluten-free recipes because it’s also great for thickening soups and sauces, so is super versatile in the kitchen. Fun fact—tapioca comes from the yuca root (a.k.a. cassava), which is starchy like a potato. It’s actually one of the main ingredients that make our puffs grain and gluten-free, too!
Okay, back to the biscuits...for maximum flavor, I usually use a rich fat like ghee. EVERYONE I’ve served these to can’t believe they’re paleo! So, whether you’re gluten-free, grain-free, paleo, or just looking to try something new, from my table to yours, I hope you love them.
Serenity’s Perfect Paleo Biscuits
INGREDIENTS
- 1 cup tapioca flour
- 1/3 cup (plus 2-4 extra tablespoons) coconut flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/2 cup warm water
- 1/2 cup melted ghee, bacon grease, lard, coconut oil, or olive oil
- 1 egg, whisked
- 2 tablespoons dried chives
DIRECTIONS
- Preheat the oven to 350F.
- Mix tapioca flour, 1/3 cup coconut flour, salt, and baking powder in a medium bowl.
- Stir in fat and warm water.
- Add the egg and stir until well combined.
- If the mixture is too oily or thin, add 1 or 2 more tablespoons of coconut flour. Add until the mixture is a soft-but-sticky dough that can be rolled into balls. Stir in chives.
- Coat your hands with tapioca flour, scoop out 2 tablespoons of dough, and roll into 10 balls. Continue adding tapioca flour to your hands to prevent stickage.
- Place each biscuit onto a greased baking pan (or parchment paper) and smoosh slightly to form a biscuity shape.
- Bake for 35 minutes or until the tops are golden.
- Crunch into the dreamy deliciousness that awaits!
P.S. Biscuits stay fresh for a day or two in a sealed container. To store longer, freeze unbaked biscuits on a cutting board lined with waxed paper. Once frozen, store in a freezer-safe container. No need to thaw before baking.