Paleo Biscuits

I’m going to be honest. Sometimes I miss bread products. That’s right – I’ll say it out loud. Don’t judge me. They’re sort of awesome. My pre-paleo existence involved multiple stretches of bread baking, and not to toot my own horn, but I’ve even managed to make a pretty rocking loaf of sourdough from starter that I procured myself. Legit. Here’s the hitch though: bread products are definitely not awesome in my body. I’m like a delicate flower. For serious. That being said, sometimes I just want a Paleo something to resemble a bread product. I want my biscuit and I want to eat it too! Enter: Multiply Delicious. I LOVE this blog. She has so many delicious, Paleo friendly recipes, but what I really love are her Almond Rosemary Biscuits. Awesome. Freaking awesome. I made these for Thanksgiving this year, and they were an instant hit. I made them again for Friendsgiving Remix – hit again. I’ve been nibbling on the leftovers bit by bit, trying to stretch out the period of Paleo biscuit awesomeness that is my life right now.

The texture isn’t flaky. Dispel that Pillsbury Dough Boy notion right now before you lose control. They’re dense, but not too dense – more weighty in perfectly rich sort of way. I made these puppies last week when some friends came over to go with our chili (told you I’m a little obsessed with them…) and substituted the rosemary with ½ – 1 tsp chipotle powder and a dash of cayenne. They ended up slightly smoky with a little kick, and were super good with the chili. One of the best things about this recipe is you can use it as a base and add your own, special flare. Let me know if you come up with any killer biscuits of your own variety!

Ingredients: (Recipe from Multiply Delicious) – makes about 6 biscuits

  • 2 ½ cups almond flour, plus ½ cup for dusting
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ¼ cup coconut oil, melted
  • 2 eggs
  • 1 tablespoon honey
  • 1 tablespoon fresh rosemary, chopped (FYI: I ran out of fresh rosemary on batch #3 and substituted with some dried rosemary, so don’t dispair if you don’t want to get the fresh stuff – although to be honest, fresh makes them yummier.)

How it’s Done: 

Preheat oven to 350 degrees.

Combine all your dry ingredients in a bowl (almond flour, salt, baking soda, and rosemary.) In a separate bowl, whisk together your wet ingredients (eggs, coconut oil, and honey) with some serious wrist finesse. Mix together your wet and dry ingredients – biscuit dough formed.

I would recommend parchment paper for this experience because it makes everything easier. Bite the bullet and get some. I promise you that you will be glad you did. Lay a sheet of parchment paper down on your counter and sprinkle with ¼ cup almond flour. Place your dough on the parchment paper and spread it out a bit with your spoon or hands. Sprinkle the remaining ¼ cup almond flour over the dough. Place another sheet of parchment paper down on top of the dough, and using a rolling pin, or your hands (this latter technique will obviously create a more “organic” biscuit top,) roll out your dough till it is about 1 inch – or a little less – thick.

The original recipe calls for using biscuit cutters to cut out the biscuits. I don’t know about you, but I sure as hell do not own biscuit cutters – although I sort of want to…I rocked the water glass technique. AKA, stamp your dough with a water glass to create round biscuits. I then pressed my biscuits together a little bit from all sides to make them a little more compact – vs thinner and perfectly spherical.

Place the biscuits on a greased or parchment paper lined baking sheet. Bake for 8-12 minutes depending on your biscuit thickness. I found that taking them out when they were just barely done was a solid choice.

Eat those suckers!

Rosemary and Chipotle Versions (made with different almond flours – hence the different colors)

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