Biscuits {cashew & coconut flour}

I'm currently using this cashew flour and get good results with it.

For the butter, you can soften the butter by warming it so it's mostly melted.

I divide the dough into two balls and shape each ball into two small rectangles (see photos). Then I slice the rectangle into squares.

These are easy to make ahead, store in the refrigerator and then reheat for a few minutes.

You can make this dairy free by replacing the butter with coconut oil. I haven't tested them yet with flaxseed egg but I think they'll work well since the original recipe works with flaxseed eggs.

If you'd like you can wash the tops of the biscuits with a scrambled egg before baking them, which gives them a bit of a shiny golden top.

Servings: biscuits

Calories: 180kcal

Ingredients

2 cups cashew flour
¼ cup coconut flour
½ teaspoon salt
½ teaspoon baking soda
2 large eggs
¼ cup unsalted butter, softened or coconut oil, softened

US Customary - Metric

Instructions

Preheat your oven to 350 ℉.
Prepare baking sheets with parchment paper.
Combine all the dry ingredients in a bowl and whisk to blend well.
Add the wet ingredients to the bowl and combine with the dry ingredients. Blend well with a fork or spatuala.
Roll the dough into a ball. I divide the dough into two balls and shape each ball into two small rectangles (see photos). Then I slice the rectangle into squares.
Bake the biscuits for 12 to 15 minutes, depending on how golden you want them to be.
Serve warm or at room temperature. Store them in the refrigerator for a few weeks.

Nutrition