Instructions

1. Preheat oven to 400 F. Line a baking sheet with unbleached parchment paper.
2. In a medium bowl, whisk together the almond flour, arrowroot flour, coconut flour, baking soda, cream of tartar and sea salt.
3. Cut the butter or coconut oil up into chunks. Add it to the dry ingredients, cutting in using your fingers or a pastry blender to form a coarse meal.
4. In a small bowl, whisk together the coconut milk and lemon juice. Add the eggs and whisk to combine.
5. Make a small well in the flour mixture. Pour the liquid ingredients into the dry ingredients, mixing gently using a rubber spatula.
6. The mixture will be a bit wet. Let it stand for 2-3 minutes to allow moisture to absorb.
7. Use an ice cream scoop or a quarter cup measuring cup to scoop the biscuit dough. Dip the scoop or cup into a bit of arrowroot to coat, then scoop the dough.
8. Invert the dough onto the lined baking sheet, leaving 2 inches of space between biscuits.
9. Bake 14-16 minutes or until golden brown.
10. Cool on a wire rack and serve.

Nutrition & Macronutrient Ratio