These coconut flour biscuits are just as flaky as the original while being gluten-free. If you must eat a gluten-free diet or simply love the way coconut flour tastes, these biscuits will not disappoint you. Simply spread them with butter, jam, or honey, or serve them alongside a bowl of soup or stew, and enjoy!
Preheat your oven to 350°F.
Add the coconut flour, baking powder, baking soda and salt to a food processor and pulse a few times to combine.
Add the solid coconut oil and pulse again to cut the oil into the dry mix. (Alternatively, use a pastry blender or fork to cut the oil into the dry mix).
Add in the eggs, milk and apple cider vinegar and run the food processor just until everything is combined.
Fill 6-8 cavities of a muffin pan with the batter and bake on the center rack of the preheated oven for 12 to 15 minutes and/or until biscuits are golden-brown around the edges.
Allow biscuits to cool at least 30 minutes before running a knife between the edges of the biscuits.
If you want to imitate the craggily, straight edges of cut-out biscuits, you can use a cookie cutter of similar size as the cupcake pan, to cut the edges of the cooled coconut flour biscuits.