Ingredient List |
4 cups of Bob’s Red Mill Biscuit Mix – Gluten Free |
1 shaved Brown Pear for garnish |
4 tablespoons of Butter |
Coconut Flakes for garnish |
1 cup of Coconut Milk |
2 Eggs |
4 tablespoons Raw Honey |
A reserve of Gluten Free Flour |
1 teaspoon of Salt |
Slivered Almonds for garnish |

Begin by setting up wet and dry ingredients as follows:
- Whisk EGGS and COCONUT MILK together until smooth and blended
- Then add RAW HONEY into the blend and mix
- Place BOB’S RED MILL GLUTEN-FREE BISCUIT MIX in a mixing bowl
- Add SALT to the biscuit mix
- Add the wet ingredients into the dry ingredients
Next, gently pour in BROWN BUTTER:
- To make brown butter, place BUTTER into a sauce pan and let it melt on medium heat
- Once the butter has melted let it continue to cook until a foam appears
- After the foam appears wait for about another 1-2 minutes for the butter to change dark brown. Then immediately take the butter off the heat
- You can either 1.) gently pour the BROWN BUTTER into the mixing bowl or 2.) strain the butter to remove dark sediments (sediments have a slight burnt taste) before adding to the mixing bowl
- Use a baking spatula to mix the ingredients together
- Expect to have a wet dough consistency because of the brown butter (Note: On the back of the Bob’s Red Mill packaging it says to use cold butter and it does keep the mixture drier)
To get the mixture ready for baking:
- Cover a dry flat surface with a handful of RESERVED FLOUR or biscuit mix
- I used Tapioca Flour because it is mild in flavor and the texture is similar to the biscuit mix
- Pour the biscuit mixture onto the reserved flour and knead
- While kneading, keep adding more reserved flour (about a handful at a time) until the biscuit mixture doesn’t stick to the surface
- Then flatten (I used my hands) until it is about 1 – 1 ½ inches high, take a cookie cutter and cut out biscuits
- Place them on a greased baking tray
Bake for 20 minutes at 400° Fahrenheit and enjoy!
Get Creative! Add jellies, jams, spreads, toppings, and sauces for delicious flavor. In the photo, I used a shaved brown pear, coconut flakes, and slivered almonds.
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