I wanted these biscuits to be just like my Mom’s – crispy, hot, and sort of irregular in shape. It took 4 trials to get this Paleo version to come out. And it worked! The result tastes extremely close to my Mom’s with no gluten, grains, dairy or sugar. I tried various mixtures of almond meal, coconut flour, shredded coconut, with and without arrowroot. The arrowroot makes the dough lighter so the biscuits can rise. You’ll be surprised what a quick and easy breakfast this is. If you mix the biscuits now, while they bake 15 minutes you can make the gravy – so you can be eating hot biscuits and gravy in 20 minutes! Make these either by hand or in a food processor. Eat them piping hot with Sausage Gravy on top. Serves 4
- 1 1/4 cups almond flour
- 1/2 cup arrowroot flour
- 1/2 teaspoon unprocessed salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon nutritional yeast (optional for buttery flavor)
- 2 tablespoons cold coconut oil
- 1 large egg (See The Best Eggs are Pasture-raised Organic)
- 2 tablespoons filtered water or alternative milk, or a bit more if necessary.
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a food processor or large mixing bowl, mix together the almond flour, arrowroot, salt, baking powder, and nutritional yeast, if using.
- Add the cold coconut oil and process. If working by hand, use a pastry cutter or 2 knives to cut the flour mixture into small, coarse crumbs.
- Add the egg. Add water or alternative milk to the processor, and process briefly. If mixing by hand, whisk together the egg and alternative milk in a small bowl, and add it to the flour mixture. Mix very briefly. Don’t over mix. These are kind of rustic. Keep it simple.
- Drop the batter onto the baking sheet in balls roughly 1 1/2” inches diameter, pressing them down a bit so they’re flat on top, and about 2-inches wide.
- Bake 14 to 18 minutes. They won’t exactly brown, but they will turn a bit golden. Remove from the oven and enjoy hot!