While there is nothing in my mind that could compete with warm flakey buttermilk biscuit, this serves the purpose well. It’s great with jam or eggs (that’s all I can attest to so far as it’s the only toppings I’ve tried yet!)  They have a slight buttery taste and if you keep in proper prospective that this should be a drop biscuit and not a roll and cut out biscuit, it’s really yummy.

I made these for the first time tonight and I am very pleased with them. I was dying for a biscuit so I tweaked by “corn-less cornbread topping” recipe. This is what I came up with.

Biscuits

dry:

• 2 C  blanched almond meal/flour
• 3/4 arrowroot flour
• 1/2 T baking soda
• 1/2 tsp salt

Wet:

• 2 eggs
• 1/4 coconut oil or palm shortening
• almond milk (roughly 1/4 C)
• 3  T sugar **

Blend eggs well and sugar well, and add slowly add coconut oil or shortening. In separate bowl sift dry ingredients and slowly combine to wet while mixing. add almond milk as needed to thin. You’re going for a droppable biscuits, not a soupy mess. If by change you add too much milk let sit for a moment. almond flour expands and soaks up liquid. if it’s still too wet add more almond flour as needed.

drop by the spoonful onto a baking sheet and bake in a preheated over at 350 degress for 15-20 mins.

these biscuits get done before they look done. they don’t have a large rise to them and by the time they are browning they’re past their peek of fluffy yumminess and on their ways to hockey puck statis – so stay nearby til you know how long it takes your oven to bake them to perfection.

**next time i will try honey in lieu of sugar – I was concerned it’d be too wet so I didn’t do it for my first try. I thought shortening would give it more of a biscuit buttery taste but I think I liked the coconut oil variety better. Let me know what you all think!

One Response to “Biscuits”