Cinnamon Bun Breakfast Biscuits
Yields: 9 biscuits
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/2 cup coconut flour
- 1 tbsp cinnamon
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 5 tbsp grass-fed butter, cold, cut into smaller pieces
- 1/3 cup full fat coconut milk
- 1/3 cup maple syrup
- 2 Eggs
- 1 tsp vanilla extract
- 1/4 cup coconut sugar (for coating)
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Combine almond flour, tapioca flour, coconut flour, cinnamon, baking powder, baking soda, and salt in a mixing bowl.
Add the cold butter to the dry ingredients and work in using your hands until it resembles a coarse meal. Make a well in the center of the mixture.
In a smaller bowl, whisk together the coconut milk, maple syrup, eggs, and vanilla until well combined.
Pour the wet ingredients into the well of dry ingredients and fold in using a rubber spatula until fully combined.
Allow to sit for 5 minutes. (This will make it easier to shape into biscuits).
Coat the inside of a ¼ cup measuring cup with tapioca flour.
With the flour coated measuring cup, scoop up enough dough to fill the cup and then tap the cup lightly against your hand until the dough falls out in biscuit shape.
Lightly roll each biscuit in coconut sugar, gently tapping to remove any excess, then place on baking sheet about 2 inches apart.
Bake for 12-14 minutes, or until the tops have turned lightly golden brown.
Remove from baking sheet and cool completely on a wire rack.
Top with butter, nut butter, or jam and enjoy!
- Preparation time: 10 mintes
- Cook time: 12-14 minutes
- Total time: 22-24 minutes