These Paleo Strawberry Lemon Biscuits are crispy on the outside, soft on the inside, and filled with fresh strawberries, and a touch of lemon zest! Serve them fresh out of the oven for breakfast or dessert! You can also serve them cooled with a dollop, (or two) of fresh coconut whipped cream! They only take about fifteen minutes to prep, and only require a few wholesome ingredients. Perfect for anyone who is gluten-free or dairy-free!
2TablespoonsMaple SyrupCan sub with coconut sugar.
1TablespoonMelted Coconut Oil
1TablespoonLemon Zest
1TeaspoonVanilla
Fold In
½CupDiced Strawberries
Instructions
Making the Biscuit Dough
Start by adding you almond flour, cassava flour, baking soda, and salt into a mixing bowl. Use a whisk or fork to blend until fully combined.
Next add your egg, melted coconut oil, vanilla, maple syrup, and lemon zest into a separate mixing bowl. Use a hand mixer or stand mixer to blend until fully combined.
Slowly start to add your dry mixture into your wet mixture. Blend until it's fully combined. It should be a thick and sticky consistency. If it's stuck in your blender, just fold the rest with a spatula or with your hands.
Chilling
Chop your strawberries into small bite size pieces, and fold that into the batter. Once it's mixed up, place your dough into the fridge for 1 hour.
Baking
Once it's chilled, separate it into 6 balls. Press the balls into round biscuits. (They won't expand too much in the oven.) Bake at 325 degrees for 18-20 minutes.
Let cool for at least five minutes, then ENJOY!
Notes
How to store leftovers -
If you have any leftovers, they can be stored at room temperature for a couple days in a glass container. They will store well in the refrigerator for about 7 days. You can also store them in an air tight glass container in the freezer. PRO TIP: Frozen desserts are actually really tasty!