Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits   Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

These Autoimmune Paleo Biscuits are a treasure to behold for any person following a strict AIP diet. They have a slightly chewy bottom crust with a fluffy and slightly crumbly top half. In other words….they are, in my opinion, just like real biscuits minus the grains, gluten, dairy, eggs, nuts, and any allergen that could have been thrown in there. These are easy to whip up and are a baked in no time, ready to be topped with jelly, jam, compliant “butter”, a drizzle of honey or even compliant sausage gravy. I have to say…..the honey or jam is my favorite. I hope this recipe for Autoimmune Paleo Biscuits becomes your go to recipe to fulfill all of your biscuit needs. Enjoy! (P.S. Let’s continue the conversation….. comment below your favorite way to eat biscuits and/or what you plan to make with this recipe 🙂  )

Autoimmune Paleo Biscuits

 

Fluffy AIP Biscuits
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Autoimmune Paleo Biscuits

Ingredients

  • 3/4 c coconut flour
  • 1 c tapioca starch
  • 1/2 tsp sea salt
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 1 tsp gelatin
  • 1/4 c MCT or olive oil
  • 3/4 c canned full fat coconut milk

Instructions

  1. Preheat the oven to 375 F and a line a baking sheet with parchment paper.
  2. To a medium bowl combine the coconut flour, tapioca starch, baking soda, cream of tartar, sea salt, and gelatin until well mixed.

  3. In a another bowl or measuring cup mix in the MCT oil and coconut milk together until well combined.

  4. Then, add the wet ingredients to the dry and mix into a soft dough. Mix until just combined and all ingredients incorporated.  Don't over-stir.
  5. Using a 1/4 c measuring cup, scoop the dough out onto the parchment paper. Form into flatter rounds if desired and pat together for firmer biscuit. I just scooped mine up with the measuring cup, made sure the cup was full and level, then plopped it down on the parchment paper.
  6. Bake for 15-20 or until golden brown. Allow to cool on the baking sheet.

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

Autoimmune Paleo Biscuits

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11 COMMENTS

  1. Simran Gosain | 13th Oct 17

    Is there a substitute for Tiger nut flour and I don’t get it here. Will coconut flour do?

  2. countryhomekate | 28th Aug 17

    Hi, I made these, and although delicious, they came out really chewy inside, not at all crumbly, what am I doing wrong?

    • The Sweet Pea Blogger | 8th Oct 17

      Hello countryhomekate, I find that in my experience the biscuits become more chewy when more liquid is added. Maybe try cutting back on the cocount milk or add a mroe coconut flour and see what that does to hopefully achevie a crumbly texture. I hope that helps. 🙂

  3. Laura | 22nd Aug 17

    These are delicious!! Perfect recipe; fast and so easy. I drizzled a little raw honey on them. They totally satisfied my carb desire. Thank you.

  4. Aardivark | 19th Jul 17

    These are great! Loved the appearance, texture, and ease of preparation. Thank you!

  5. Renee | 18th Jul 17

    Is there a replacement for gelatin? Thank you. Your recipes look so good. I am not paleo (vegan)

    • The Sweet Pea Blogger | 18th Jul 17

      Hi Renee, you should be able to use agar agar powder as a 1 to 1 replacement and use it just as gelatin is used in the recipe. Hopefully that helps! Thank you for asking!!! 🙂

  6. Paleo AIP Recipe Roundtable #172 | 7th Jun 17

    […] Biscuits from The Sweet Pea Blogger *These biscuits look legit! Have you tried them yet? […]

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