# 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 grandmas and great grandmas' classic recipes tasted like.

Tapioca flour binds these together perfectly, creating a soft yet flaky 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](/content/collections/grain-free-puffs/index.html), 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**

1. Preheat the oven to 350F.
2. Mix tapioca flour, 1/3 cup coconut flour, salt, and baking powder in a medium bowl.
3. Stir in fat and warm water.
4. Add the egg and stir until well combined.
5. 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.
6. 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.
7. Place each biscuit onto a greased baking pan (or parchment paper) and smoosh slightly to form a biscuity shape.
8. Bake for 35 minutes or until the tops are golden.
9. 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.

xo, Serenity

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Looking for more recipes that would be perfect for any holiday menu? We got you!

- [Make Serenity's Grain-Free Pumpkin Pie](/content/blogs/news/serenitys-pumpkin-pie/index.html)
- [Try this yummy dairy-free appetizer](/content/blogs/news/serenity-s-dairy-free-bacon-onion-dip/index.html)
- [Paleo Pumpkin Spice Latte](/content/blogs/news/paleo-pumpkin-spice-latte/index.html)
- [Garlic Cauliflower and Potato Mash](/content/blogs/news/garlic-cauliflower-potato-mash/index.html)

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