Day 7 of my “Ten Days of Thanksgiving” may be my favorite because GRAIN-FREE BISCUITS! I grew up in the south where biscuits are in abundance along with sweet tea and fried chicken. Growing up my mom baked a lot and would make us some awesome buttermilk biscuits.
I honestly have really missed making a big brunch that included some biscuits. I have tried several gluten-free and grain-free versions and have never been super happy with them.
I recently stumbled across a new grain-free flour blend at my local sprouts. It is by Bob’s Red Mill and labeled “Paleo Baking Flour” and it is a mixture of almond flour, coconut, arrowroot and tapioca. I was super intrigued by it and decided to try making some biscuits with it. Honestly, I really liked the idea of buying one bag of flour instead of four. So I whipped up a batch of biscuits on a whim and they turned out SO great. I was kind of blown away. They were good but I knew they could be better so changed a few things and about 6 batches later they were perfect.
I mix some vinegar and coconut milk together to give these biscuits that tangy buttermilk flavor. I also was able to make these with a flax egg and I was super excited about.
I know I don’t usually post recipes with a flour blend but I would check your local health food store or you can even find it on amazon.
I like to roll my biscuit dough out really thick. I think it allows the biscuits to be a little larger and fluffier. When I do that I usually only get about 6 out of the batch. However, you can roll them out thinner and this recipe will yield a bit more.
I am pretty excited that we can have some awesome biscuits for our Thanksgiving table now and even Sunday brunch.
- 1 Tbsp ground flax, I prefer golden
- 3 Tbsp water
- ½ cup canned coconut milk (I used lite)
- 1 Tbsp apple cider vinegar
- 2 cups Bob’s Red Mill Paleo Baking Flour
- ½ tsp baking soda
- ½ tsp salt
- 6 Tbsp unsalted grass-fed butter, cubed
- Mix together the flax egg ingredients in a bowl and place in the refrigerator for about 30 minutes.
- Preheat oven to 350 and line a baking sheet with parchment paper.
- Combine the coconut milk and apple cider vinegar together in a small bowl and set aside.
- Add the flour, baking soda and salt to a large bowl and whisk together the ingredients.
- Add the cubed butter and use a fork or your hands to mix in the butter until it resembles coarse meal.
- Add the flax egg and the coconut milk mixture and mix together until it forms a sticky loose ball.
- Sprinkle some flour on to a surface and place the biscuits dough in the middle. Use your hands to roll out the dough into about a 2 inch thick circle.
- Use a biscuit cutter or juice glass to cut out the biscuits and then place on the baking sheet.
- Repeat until dough is gone.
- Bake for 20 minutes and then remove from the oven and spread some butter on the tops while still hot.
- Let cool for a few minutes and then serve.
- I like to roll my biscuit dough out really thick. I think it allows the biscuits to be a little larger and fluffier. When I do that I usually only get about 6 out of the batch. However, you can roll them out thinner and this recipe will yield a bit more.
- You may need to reduce cooking time by a few minutes.
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