Hi lovelies! If you are looking for the fabulous Fluffy AIP Biscuits recipe originally posted on Living Lovely Autoimmune (my former blog), you’ve made it to the right place!
Just wanted to take a moment to let you all to know how AMAZING you are! I am so incredibly grateful for your support of my original blog, Living Lovely Autoimmune – I never thought I would ever be navigating the running of a wellness blog that gets bigger every day. There is SO much choice out there now for us autoimmune food-sensitive folks! The AIP community especially has grown so much, and is truly an astounding resource of healing, creativity and wonderfulness – and I am thrilled to be a small part of that. Thank you!
What I really never thought would happen is that one of my recipes would become one of the top AIP bread recipes on the internet! Say WHAT?! I can’t believe it, but I am so thrilled that you guys love it! THANK YOU, from the bottom of my heart, for making these Fluffy AIP Biscuits basically FAMOUS!
Tea biscuits were a pretty regular event in my house. They went with everything: soup, stew, meat, veg dishes, and the dough also made a pretty awesome pizza crust. They were always soft on the inside and crusty on the outside – the perfect soup biscuit. On an AIP or grain-free protocol, bread becomes a much lesser commodity, but nostalgia still sometimes pulls us to wanting some warm, comforting bread, right out of the oven.
I use Bob’s Red Mill coconut flour as it has the best consistency for this recipe, Aroy-D coconut milk, and Great Lakes gelatin. Made with easily accessed ingredients and kept super simple, you can whip up a batch of these Fluffy AIP Biscuits to treat your non-AIP guests as well!
***This recipe is freezer-friendly, and is featured in the Freezer Cooking for the Paleo AIP community cookbook! Check it out for lots of amazing freezer-friendly AIP recipes!***
Fluffy AIP Biscuits
Makes 12 small or 6 large biscuits, or one medium-sized loaf
1 1/2 cup coconut flour
2 cups tapioca starch
1 tsp baking soda
½ tsp salt
2 tsp gelatin powder
1/2 cup olive or avocado oil, plus 1 Tbsp if needed
1 cup canned coconut milk
1/2 cup water, plus 1 Tbsp if needed
In a large bowl, mix the flour, starch, soda, salt and gelatin powder (no need to bloom the gelatin in water first!). Add the coconut milk, water and oil to the dry ingredients and mix into a soft dough. Pat into 12 balls, flattening slightly, and place on a baking sheet. Bake at 375F for 15-25 minutes, or until golden on bottom and cracked on surface.
Try your Fluffy AIP Biscuits with this zingy and deliciously warming Ginger Lime Borscht (also in the Freezer Cooking e-book)!