Buttermilk Biscuits

If we followed all the rules, these gluten-free Buttermilk Biscuits would still just be ideas, warming our heads from the inside out. Our curiosity led us to question how we could make biscuits better and more nutritious, and we happened upon our answer in the form of buttermilk, real eggs and real butter. We don’t know where inspiration truly comes from, but when life gives you biscuits, you smother them in gravy and devour them.

Frozen and ready to bake
Made with buttermilk, cage-free eggs, and real butter
Gluten Free

Cappello's is helping nurture the resilience of the planet as a founding member of The Almond Project. This multi-year, farmer-led partnership is committed to implementing and studying regenerative farming practices. thealmondproject.com

Featured recipe: Buttermilk Biscuits & Gravy

Buttermilk (Reduced Fat Milk, Nonfat Milk, Sea Salt, Cultures, Vitamin A Palmitate), White Rice Flour, Tapioca Starch, Almond Flour, Eggs, Brown Rice Flour, Coconut Oil, Butter (Pasteurized Cream, Natural Flavorings), Sunflower Oil, Honey, Potato Starch, Baking Powder (Sodium Acid Pyrophosphate, Sodium Bicarbonate, Corn Starch, Monocalcium Phosphate), Sea Salt, Xanthan Gum, Baking Soda, Natural Flavor

Contains Tree Nuts(Almond, Coconut), Egg and Milk

OVEN

1. Preheat oven to 380°F.
2. Place frozen biscuits on aparchment lined baking sheet.
3. Bake on top rack for 21-22 minutes (Oven temperatures and cooktimes will vary.)
4. While you wait, poll the room todetermine the optimal butter-to-biscuit ratio. No fighting.

BASKET AIR FRYER

1. Preheat air fryer to 300°F for 2 minutes
2. Place frozen biscuits on a rack and space them so they are not touching.

2 Biscuits: 16 Minutes

4 Biscuits: 18 Minutes

6 Biscuits: 19.5 Minutes