Arrowroot Biscuits

The perfect accompaniment to your favorite meals, these Arrowroot Biscuits bring a delightful twist to traditional biscuit-making.

With the addition of arrowroot powder, these tender treats boast a subtle sweetness and nutty flavor.

Flaky, buttery, and utterly irresistible, they’re sure to become a new favorite in your household.

Ready Time

45 mins

Yields

4 servings

Ingredients

1 1/2 cups all-purpose flour
1/2 cup arrowroot powder
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup cold unsalted butter, cut into small pieces
1/4 cup heavy cream, chilled
1 large egg, beaten

Instructions

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.

In a large mixing bowl, whisk together the flour, arrowroot powder, baking powder, and salt.

Add the cold butter to the dry ingredients and use a pastry blender or your fingertips to work the butter into the mixture until it resembles coarse crumbs. In a small bowl, whisk together the heavy cream and beaten egg until well combined.

Add this mixture to the dry ingredients and stir until the dough comes together in a ball.

Turn the dough out onto a lightly floured surface and gently knead it a few times until it becomes smooth and pliable. Roll the dough out to about 1 inch (2.5 cm) thickness.

Use a biscuit cutter or the rim of a glass to cut out the biscuits.

Place the biscuits on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each biscuit. Bake for 15-20 minutes, or until the biscuits are lightly golden.

Remove the biscuits from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Serve warm, and get ready to devour these delicious Arrowroot Biscuits!

Notes

Arrowroot powder is a fantastic gluten-free alternative to traditional flours, but keep in mind it can make baked goods a bit more delicate and prone to crumbling.

Make sure to use cold ingredients, especially the butter, as this will help the biscuits to hold their shape and give them a flaky texture.

Don’t overwork the dough, as this can lead to tough biscuits.

Stop mixing as soon as the ingredients come together in a ball.

If you don’t have a biscuit cutter, the rim of a glass works beautifully.

You can also use a knife or a cookie cutter to cut out fun shapes.

These biscuits are best served warm, so try to time them to come out of the oven just before serving.

You can also freeze them for up to 2 months and bake frozen biscuits for an extra 5 minutes.

This recipe makes 4 biscuits, perfect for a small gathering or as a side dish for a weeknight dinner.

Easily double the recipe if you need more.