Cranberry Orange Biscuits

• 1/4 cups Coconut Flour
• 1/4 teaspoons Celtic Sea Salt
• 1/4 teaspoons Baking Soda
• 1/4 cups Palm Shortening
• 1/4 cups Coconut Sugar
• 3 whole Eggs
• 1 Tablespoon Orange Zest
• 1/2 cups Dried Cranberries

1. Preheat oven to 350 degrees F.
2. Place coconut flour, salt, and baking soda in a food processor and pulse to combine.
3. Pulse in shortening, coconut sugar, eggs, and orange zest.
4. Remove blade from processor and stir in cranberries by hand.
5. Fill a 1/4 cup scoop with batter.
6. Release batter onto a parchment paper lined baking sheet.
7. Repeat with the rest of the batter, leaving a couple inches between each.
8. Bake at 350 degrees F for 20 minutes then remove from oven.
9. Cool for 15 minutes then serve!

coconut flour, salt, baking soda, shortening, coconut sugar, eggs, orange zest, cranberries

Taken from tastykitchen.com/recipes/special-dietary-needs/gluten-free/cranberry-orange-biscuits/ (may not work)