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Paleo Buttermilk Biscuits takes 10 minutes to prepare.

Paleo Buttermilk Biscuits takes 20 minutes to cook.

Paleo Buttermilk Biscuits makes 14 servings.

The ingredients for Paleo Buttermilk Biscuits are:

9 serving Bob's Red Mill Almond Flour - per 1/4 Cup
1 cup Bob's Red Mill Tapioca Starch
1.5 tsp Baking Powder
6 tsp Coconut Sugar
5 tbsp Butter, unsalted
2 large Egg, fresh, whole, raw
1 serving Egg white, large

Buttermilk:
2 oz ShopRite Unsweetened Vanilla Almond Milk
.25 tbsp Great Value Distilled White Vinegar (5% acidity) (15mL) (by PKNPAM21)

Here is how you make Paleo Buttermilk Biscuits:

Preheat oven to 400 degreesMake the buttermilk. Stir together the milk alternative, I used soy milk, and vinegar. Let stand.Stir together the almond flour, cornstarch, baking powder, salt, and sugar until well combined.Add in the butter and cut in with a pastry cutter (a fork will work also) until well blended.Stir in the eggs, egg white and buttermilk. The dough should be sticky but not wet, that's what you're going for. (Add more almond flour if necessary)Lightly grease a pan, roll dough into golf-ball sized balls, and place close together but not quite touching. The dough makes 10-12 biscuits.Lightly press each biscuit to slightly flatten so they look more like biscuits as opposed to a roll.Bake for 17-20 minutes, or until nicely browned.Serving Size: 14 biscuitsNumber of Servings: 14Recipe submitted by SparkPeople user ASTRZELE.

The nutritional information for Paleo Buttermilk Biscuits is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 187.1

• Total Fat: 13.9 g
• Cholesterol: 37.8 mg
• Sodium: 74.1 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 2.0 g
• Protein: 5.1 g