Paleo Buttermilk Drop Biscuits (Gluten, Dairy & Yeast-Free)
These buttermilk drop biscuits are gluten, dairy & yeast-free. No kneading, rolling or cutting out is needed...super, quick & easy!
Equipment
- Sheet Pan
- Whisk
Ingredients
- 1 cup blanched almond flour (not almond meal)
- 1 cup tapioca flour
- 2 tablespoon coconut flour
- 1/3 cup unsweetened almond milk
- 1/3 cup avocado oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon aluminum/corn free baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- Preheat oven to 450 degrees.
- In a small bowl, whisk together almond milk, avocado oil, and apple cider vinegar and set aside for 2-3 minutes. This process of combining the almond milk and apple cider vinegar creates dairy-free buttermilk.
- In another bowl, sift the almond and coconut flour and then stir in the rest of the dry ingredients.
- Add the wet ingredients to the dry ingredients and mix until completely combined. The dough should be pretty thick and sticky.
- On a parchment lined baking sheet, lay out a heaping spoonful of dough until you get 6 biscuits. Drop biscuits are not suppose to look perfect like traditional cut-out biscuits. Rustic is what you're looking for.
- Bake for 20-22 minutes until golden brown. Start checking at 18 minutes and let cook until your desired brownness is reached. (See Recipe Notes)
- Serve warm right out of the oven for best taste. Top with your favorite raw honey or naturally sweetened strawberry jam.
- Enjoy!
Video
Notes
Again, these biscuits are called "drop biscuits" for a reason...they are not meant to look perfect, but rustic. Start checking at 18 minutes and cook until your desired brownness is reached. I usually go at least 20 minutes...but there are times when 18 minutes is all it takes.
Tried this recipe?Let us know how it was!