- 2 cups Allergic Solution All Purpose Flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup cold unsalted butter or coconut oil, cubed
- 1 cup buttermilk or (coconut milk with 1 tsp vinegar)
- 1/3 cup cream or full fat coconut milk
In large bowl, stir together all purpose, sugar, baking powder and salt. Using fingertips, pastry blender or 2 knives, rub or cut in butter/coconut oil until in coarse crumbs. Stir in buttermilk and cream to make lumpy wet dough.
Using ice-cream scoop or large spoon, portion dough into 9 scoops, dropping each onto well-floured surface. Turn each to coat with flour and shape. Place 1 in centre of parchment paper-lined baking sheet; arrange remaining scoops like petals around scoop.
Bake in 425°F (220°C) oven until golden and flaky, 25 to 30 minutes. Remove from pan; let cool on rack. Makes 9 biscuits.