Biscuits & Butter
It's a Monday morning, and it's very grey outside today. So I'm cleaning the house, preparing orders, getting ready for the Indieana Handicraft Exchange this weekend, and... making biscuits. I found this recipe while flipping through Against the Grain for dinner ideas, and I just had to make it. I've been on a serious bread binge recently (National Donut Day was a killer), so I'm trying to ease myself off of the doughy goods with some paleo versions of what I love!
These biscuits are absolutely divine, and everything a biscuit should be (except that they're difficult to split in half). But they're buttery, soft, and delightful with spreads, such as Simply Almond! My husband and I also made egg sandwiches with them, and it rocked our worlds. This recipe is going to become a new staple in our home!
- 3.5 cups blanched almond flour, sifted
- 1/3 cup coconut flour, sifted
- 2 large eggs
- 1/4 cup local honey
- 1/4 cup almond milk
- 2 tsp apple cider vinegar
- 1 tsp baking soda
- 1/2 tsp sea salt
- 1/3 cup butter, ghee, or palm shortening
- Preheat oven to 350
- Mix flours, honey, eggs, almond milk, vinegar, baking soda, and salt in mixer, until loose dough forms (this won't be long!)
- Switch to a dough hook (or spatula) to blend in your fat (butter, ghee, shortening), until you just have some pea-sized bits visible in the dough.
- Sprinkle parchment paper with coconut flour, turn out the dough on floured surface, flatten to 1-inch, and cut out circles for your biscuits using a round cutter... I used the top of a mason jar! You should be able to make about 8-10 biscuits.
- Place the biscuits on a prepared baking sheet (parchment paper or sprayed surface).
- Bake for about 20 minutes, turning the sheet midway through.
- Allow to cool, smother with almond butter, and devour!