• ⅔ cup tapioca flour
  • ¾ cup white rice flour
  • ¼ cup coconut flour
  • ⅓ cup sugar
  • ½ teaspoon xanthan gum
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ¼ cup coconut oil (in solid form – measure it and stick it in your fridge a few mins if needed)
  • 1⅓ cup buttermilk
  • ⅔ cup milk
  • 1 teaspoon vanilla
  • 1 pint fresh blueberries
  • ~3/4-1 cup potato starch for shaping the biscuits
  • 2 tablespoons butter, melted
  • cinnamon-sugar for sprinkling over the tops
  1. Preheat oven to 425 degrees. Grease a 9-inch round spring-form pan (alternately a round cake pan or pie plate should also work).
  2. In large bowl combine tapioca flour, white rice flour, coconut flour, sugar, xanthan gum, baking powder, baking soda, salt, and cinnamon.
  3. Use a pastry blender or your fingers to work the coconut oil into the flour mixture.
  4. Stir in buttermilk, milk, and vanilla. Then fold in blueberries.
  5. Place potato starch in a shallow pie plate. Use an ice cream scoop to scoop some dough into the pie plate. Cover your hands and the dough with potato starch. Scoop up with your hands and gently bounce it back and forth between your hands to shape it into a ball shape. Place in prepared spring-form pan. Continue until all the dough is used, placing dough balls close together so they all fit.
  6. Bake 25-35 minutes until tops are golden brown. Immediately brush tops with melted butter and sprinkle cinnamon-sugar.
  7. Allow to cool 10 minutes before removing and serving. These are best served warm but still quite enjoyable the next day.

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