I have been on the hunt for a good biscuit - one that is not laden with fat (again - I'm not against fat by ANY stretch, but I do think too much of ANYTHING is not a good thing...), moist (don't you hate that word!? LOL!), flaky, AND that I don't have to cut butter into, roll out, bladdy, bladdy, blah. I want EASY but tastes like LOVE - like a biscuit SHOULD taste.
Something I could make on a crazy weeknight for us to have with dinner and for Breakfast for the rest of the week!
This recipe is a win! Because I use alternative flours, etc. - I just never know how something is going to turn out. So, as I do with every recipe I make for the first time - when these came out of the oven, I closed my eyes really tight and braced myself for these to fall completely apart upon picking one up and crumble all over the place and then - to taste like cardboard. True story...
BUT, they were amazing! I jumped up and down and then yelled for Mo to come in and IMMEDIATELY try one of these little gems - to which he had no issue - like I've said before, the key to becoming a good cook is having a spouse/friend, etc. who is willing to be a ginny-pig, and Mo is the BEST ginny-pig! He LOVED these!
We only eat a couple at a time, so I keep them in the freezer and pop them into the oven for a few minutes when I want to serve them with dinner or to grab for Breakfast one morning! They freeze beautifully! I will also quarter these and toast them under the broiler in the oven and use them as croutons on salads - because, you know us and our "big salads!"
The holidays are coming up - can you even believe!? So, include these in your holiday menu planning! AND my 5 Minute Grain Free Bread! Both can be made ahead of time and frozen! So easy, really good for you and everyone will love them!
Hope you enjoy these as much as we do!
Preheat the oven to 350 degrees F.
Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
Bake for 10-12 minutes, or until the tops are a light golden brown.
Allow them to cool on the cookie sheet for a few minutes and serve!
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Ingredients
Directions
Preheat the oven to 350 degrees F.
Shake coconut milk really well and pour into a small bowl or ramekin and add the apple cider vinegar. Set aside.
In a large bowl, add the almond flour, sea salt and baking soda. Whisk to combine.
In a medium bowl, add the coconut milk/vinegar mixture and eggs. Slowly drizzle the melted butter/coconut oil in while gently whisking the eggs/milk – you want to be sure the butter/oil is cooled a bit before adding to the eggs, otherwise you will end up with scrambled eggs instead of a biscuit dough.
Add the wet ingredients to the dry mixture a little at a time, stirring with a spatula, until just combined.
Line a baking sheet with parchment paper or a silpat and drop large tablespoons of dough to make approx. 2" biscuits.
Bake for 10-12 minutes, or until the tops are a light golden brown.
Allow them to cool on the cookie sheet for a few minutes and serve!
