Grain-free Biscuits

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.

Enjoy!

Grain-free Biscuits

• Author: Jessi Heggan
• Prep Time: 30
• Cook Time: 20
• Total Time: 50
• Yield: 6 1x
• Category: Breakfast
• Method: Oven
• Diet: Gluten Free

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Ingredients

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Flax egg

• 1 Tbsp ground flax, I prefer golden
• 3 Tbsp water

Biscuits

• 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

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Instructions

1. Mix together the flax egg ingredients in a bowl and place in the refrigerator for about 30 minutes.
2. Preheat oven to 350 and line a baking sheet with parchment paper.
3. Combine the coconut milk and apple cider vinegar together in a small bowl and set aside.
4. Add the flour, baking soda and salt to a large bowl and whisk together the ingredients.
5. Add the cubed butter and use a fork or your hands to mix in the butter until it resembles coarse meal.
6. Add the flax egg and the coconut milk mixture and mix together until it forms a sticky loose ball.
7. 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.
8. Use a biscuit cutter or juice glass to cut out the biscuits and then place on the baking sheet.
9. Repeat until dough is gone.
10. Bake for 20 minutes and then remove from the oven and spread some butter on the tops while still hot.
11. Let cool for a few minutes and then serve.

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Notes

• 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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