Main ingredients

• ½ cup melted Organic Valley Ghee This is your fat base which gives rich flavor and moisture.
• ½ cup full-fat coconut milk Shake the can first so the fat and water mix.
• ½ cup water to keep the dough just tender and moist enough.
• 1 teaspoon apple cider vinegar This tangy ingredient helps lift your biscuits when they cook.
• 1 ½ cups arrowroot powder Key for that soft texture you want from gluten-free baking.
• 2 cups blanched almond flour It adds some weight and nuttiness to complement cheddar’s bite.
• 3 tablespoons coconut flour This soaks up moisture helping with structure so your biscuits don’t get mushy.
• 1 ¾ teaspoon sea salt Salt brightens flavors.
• ¾ teaspoon baking soda Makes ‘em rise quick.
• 2 eggs at room temp. Adds richness and helps bind everything together nicely.
• 1 ½ cups freshly grated Organic Valley Grassmilk Cheddar Cheese This packs the punch of cheesy yum.
• ⅓ cup softened ghee mixed with 1 tablespoon chopped fresh chives and ¼ teaspoon sea salt for the whipped topping.