I think biscuits are the only proper way to start out this week. A cold front has come through Lubbock, and I think I need to make another batch of these to comfort me and warm me up a bit. Slather those babies with some grape jelly or honey, and I’m a happy lady.
Can you believe that this is the first time I’ve made biscuits since going gluten-free?! I haven’t had a biscuit in nearly two years, until I made these. I know, I’m shocked too. How on earth have I gone through life for two years without biscuits?!
When I decided that I wanted to come up with some type of traditional biscuit recipe, I knew that I wanted to make them free of not just gluten, but all grains. I apparently like to make things harder on myself. So I experimented with a couple of small test batches, and then came up with what we have here. These biscuits are soft, slightly chewy, a little bit dense yet still light and airy, and are basically like little rays of sunshine for your morning.
I stuck with almond and coconut as my two main flours for the dough, which is something I do pretty often when it comes to my paleo baked goods. There haven’t been many times when I’ve gone wrong with this combination, they work really well together, and I always seem to like the texture that they give. This dough also comes together very quickly, so you really wouldn’t be taking much more time to make amazing homemade biscuits than you would with the canned kinds. And we all know homemade is way more delicious, and always healthier.
I made my biscuits on the thin side, but you can easily double the thickness just by doubling the height of the dough when you roll it out and cut the biscuits. That will result in similar texture, and will only add on a few minutes of cooking time in the oven.
Get crazy with your favorite toppings too. Depending on what kind of mood I’m in, I top my biscuits with anything from butter, honey, jelly, preserves, almond butter, or even a homemade GF gravy.
Oh man, I just made myself hungry again, I’m making a batch of these asap!
- 2 cups almond flour
- 1/2 cup coconut flour
- 1/2 cup arrowroot starch
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup melted butter (I used Earth Balance vegan butter)
- 1/2 cup unsweetened almond milk (or your milk of choice)
- 2 eggs
- 2 tbsp honey
- Preheat your oven to 350 degrees.
- In a large bowl, add the almond flour, coconut flour, arrowroot, baking powder, baking soda and salt. Whisk to combine.
- In a smaller bowl, whisk together the butter, milk, eggs and honey until well combined. Pour the wet ingredients into the dry ingredients and use a wooden spoon to start mixing. Once the dough starts to come together, then you will have to use your hands to knead it a bit. Just roll it and press it a few times until it is one big ball of uniform dough.
- Set aside and let the dough rest for 10 minutes.
- Line a baking sheet with parchment or a silpat mat. Once the dough has rested, it is time to roll it out.
- Lay out a piece of parchment paper and place the dough on top. Lay another piece of parchment on top of the dough and use a rolling pin to gently roll out the dough into an even layer, until it is about 1/2 inch thick. (If you want a thicker biscuit, roll it to a 1 inch thickness)
- Using a biscuit cutter or glass jar, gently cut into the dough forming the circles. Continue cutting the dough until you get through the whole sheet.
- Carefully, peel away the outer edges of the dough and set aside. Lay the biscuit circles onto the baking sheet.
- Take the scraps of dough and roll them into one big ball again. Do the same rolling process with the rest of the dough to finish cutting out all of the biscuits.
- Bake for 12 minutes, until lightly golden on top. If you cut your biscuits to a 1 inch thickness, add about 3-5 minutes onto your baking time.