This is one of those recipes where you can have your biscuit and eat it too. Not only are these biscuits paleo-friendly and autoimmune friendly, but it's ramped up a notch or two with this potent energizing mushroom that lends this gorgeous yellow/orange color to the recipe. That's a win-win in our boats! These also make a great snack while on the go and could even serve folks who follow a low carb, high-fat diet. Scroll on down to get these biscuits whipped up ASAP! You won't be disappointed here, guys!
Ingredients:
- 1 cup almond flour
-
1/2 cup tapioca flour
-
1 teaspoon baking flour
- 2 Tbsp Cordyceps-M mushroom powder
-
1/2 Tbsp sea salt
-
1/2 Tbsp garlic powder
-
1/2 cup cold ghee
-
1 Tbsp apple cider vinegar
-
2 eggs
- 1 Tbsp honey
Directions:
- Preheat oven to 350 degrees
- In a bowl, combine all dry ingredients and whisk together until all clumps are gone
- Add your butter to the dry ingredients and cut or massage the butter into the flour until evenly distributed. It should look slightly lumpy.
- In a separate bowl, whisk together all wet ingredients
- Add the wet ingredients to the dry ingredients and simply bring all of the ingredients together. Don’t mix. We’re trying to form a thick dough, not a batter.
- Use a spoon to place the dough onto parchment paper and shape the biscuits however you like
- Bake for 20 minutes or until biscuits turn golden brown. Makes about 6 medium-large biscuits.
Let cool for 10 minutes
Enjoy!