Okey dokey, here comes a turkey day fave. I’ve had a lot of requests for a gluten free biscuit lately, especially in my forums. These biscuits are super easy to make and high protein fare to boot. So you just might want to add these to your Thanksgiving menu. Or your Christmas dinner menu. Or a brunch menu. As you can see, they’re quite versatile.
Biscuits
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar or honey
Makes about 10 biscuits
Source:
http://www.elanaspantry.com/biscuits/
Read about
Bran Muffins
Check for Paleo eBook
Biscuits
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar or honey
- In a medium bowl, combine almond flour, salt and baking soda
- In a large bowl, blend together buttery spread, eggs and agave
- Stir the dry ingredients into the wet until a nice dough forms
- Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
- Dust dough with extra almond flour if it is sticky and/or misbehaving
- Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
- Using a spatula, transfer biscuits to a parchment lined baking sheet
- Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
- Serve with gravy, jelly or whatever else your heart desires
Makes about 10 biscuits
Source:
http://www.elanaspantry.com/biscuits/
Read about
Bran Muffins
Check for Paleo eBook
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