There is something comforting about a warm biscuit topped with a large dollop of jam or honey. Growing up, I remember eating biscuits with all different kinds of soup. I've always thought of biscuits as not quite a cake and not quite a cookie. They're in-between, the unique one. We also make sweet biscuits with dried fruit, like cranberry, papaya or raisins. Of course, biscuits don't have to be sweet. But what fun is that?
Ingredients:
1 cup coconut flour
1 cup sorghum flour
1/2 cup tapioca flour
1/2 cup potato starch
1 tablespoon dried organic cane sugar
3/4 teaspoon xanthan gum
3/4 teaspoon baking soda
2 1/2 teaspoon baking powder
1/2 teaspoon himalayan salt
6 tablespoons coconut oil (not melted)
1/2 cup coconut milk*
1/2 cup water (more if needed)
1 teaspoon rice vinegar
Preparations:
In a bowl, cut in all flours and other dry ingredients with the coconut oil until the mixture is course. As a cutter, use two knives or a biscuit cutter.
Add the liquids and stir with spoon and hands.
Dust a cutting board with sorghum flour.
Roll out the dough and cut to preferred size.
Bake at 350 degrees for approximately 25 minutes.
*We used the unsweetened coconut milk by soy delicious, but you can also use canned coconut milk.
Makes enough biscuits for 3 adults and one hungry toddler to eat with breakfast and have a few left over. It also depends on what size you make them! Sorry, we didn't count how many :)
A biscuit topped with local organic plum jam.
These biscuits are a perfect addition to your breakfast, especially if you plan to go out afterwards and work in the yard!
I am repenting my crime. I took too many photos!
-heather
