Fluffy Gluten-Free Biscuits
Prep time
Cook time
Total time
Recipe type: Sides
Serves: 6
  • 1 tablespoon chia seeds
  • ⅔ cup plain cashew kefir
  • 1 tablespoon raw honey
  • 1 cup quinoa flour
  • 1 cup blanched almond flour
  • ½ teaspoon sea salt
  • 1 teaspoon aluminum-free baking powder
  • ⅓ cup ghee
How To Make
  1. Preheat oven to 400ºF and line a baking sheet with parchment paper. Stir together chia seeds and kefir and raw honey in a small bowl and set aside to “bloom” chia seeds for 10 minutes.
  2. Combine dry ingredients in a medium mixing bowl. Add ghee and use hands or a pastry cutter to mix. Mixture should be grainy and coarse. Gradually fold in kefir mixture using a spatula until thoroughly combined and moist. Transfer mixture to refrigerator for 10 minutes to chill.
  3. Scoop ¼ cup mounds of dough onto baking sheet 2 inches apart. Bake for 14-16 minutes. Cool biscuits on baking sheet 10 minutes before enjoying.
Storage: Once biscuits cool to room temperature, store in an airtight container in a dry spot for 3 days or refrigerate for up to 5 days.
Recipe by HormonesBalance.com at https://hormonesbalance.com/recipes/gluten-free-biscuits/