Grain Free Biscuits ~ 2 Ways

Grain Free Biscuits

*Makes 4 biscuits

1/2 Cup Coconut Flour

1/8 Cup Arrowroot

1 teaspoon Double Acting Baking Powder

1/8 teaspoon Sea Salt

1 Tablespoon Coconut Sugar

6 Tablespoons Cold Dairy Free Butter

3 Large Eggs, separated

Preheat oven to 375 degrees. Measure all the dry ingredients into a medium bowl and whisk to combine. Measure the butter, and work through quickly with your fingers until it has a somewhat large mealy texture.

 With a mixer and whisk attachment, whisk the egg whites on high until frothy and doubled in size, just before they hit soft peak stage. Add the yolks and whisk until thoroughly combined, about 20 seconds. Pour the egg mixture on top of the flour mixture. Fold with a spatula, just until combined. At this point you will think there’s no way this runny mixture is going to turn into biscuit batter, but it does. Let it sit for 5 minutes. Line a small baking sheet with parchment paper. Use a 1/4 cup measuring cup or scoop to scoop out four biscuits. Bake for 17 minutes. Allow to cool for 20-30 minutes. They’re a bit fragile when they come out. You could probably safely cut them while warm after 15 minutes.

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Grain Free Frosted Blueberry Orange Biscuits

1 Cup Coconut Flour

1/3 Cup Arrowroot

1/3 Cup Sweet Potato Flour

1/4 Cup Coconut Sugar

1 Tablespoon Double Acting Baking Powder

1 1/2 teaspoons Baking Soda

1/4 teaspoon Sea Salt

1/2 teaspoon Xanthan Gum

1/2 teaspoon Ground Cinnamon

3/4 Cup Cold Dairy Free Butter

2 Eggs, separated

Zest of 1 Medium Orange

Juice of 1 Medium Orange (1/4 Cup)

1 teaspoon Pure Vanilla Extract

1 1/2 Cups Frozen Blueberries

Preheat oven to 375 degrees. Line a pie dish with parchment paper and spray (under and over). Measure all dry ingredients into a medium bowl and whisk. Measure butter. Work through with fingers quickly until combined and mealy. Whisk eggs in a stand mixer until they reach soft peak. Add egg yolks and whisk to combine. Add zest and orange juice. Pour wet ingredients over dry ingredients. Fold just until combined.

Quickly fold in frozen blueberries just until combined. The blueberries will stiffen the batter if you take it too slowly.

With a 1/4 inch scoop, generously scoop 9 biscuits from the batter into the prepared pan starting in the middle. Bake for 27 minutes. You may have to lay a piece of tin foil over them the last 10 minutes.

For the frosting: In a small bowl melt 1 Tablespoon of dairy free butter. Add the juice of 1/2 orange and 1 Cup of corn free powdered sugar. Stir until combined. Drizzle over the biscuits once they have cooled for 15 minutes.