Monday, January 31, 2011

Buttery Almond Biscuits

I was looking for a biscuit to serve with soup. After giving this one a try, I made some modifications to simplify things a bit and used it as my biscuit for the biscuits and gravy I made Thanksgiving morning. The almond flour results in a still dense but slightly moister biscuit than the coconut flour biscuit. And the butter flavor is awesome. Enjoy this versatile biscuit with gravy, jam, or butter!

Make-ahead tip: Allow butter to come to room temperature overnight. Measure dry ingredients and mix the night before (step 3). Set eggs in a bowl of warm water first thing in the morning to get them quickly to room temperature before mixing.

Adapted from elanaspantry.com.


Makes 8 biscuits.

Ingredients
2 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup grass-fed butter, room temperature
2 eggs, room temperature

Preparation
  1. Preheat oven to 350 degrees F.
  2. Prepare muffin tins by coating with butter or coconut oil.
  3. Combine flour, salt, and baking soda in a medium bowl.
  4. With a hand mixer, combine butter and eggs in a large bowl.
  5. Pour dry ingredients into wet ingredients and mix using a wooden spoon until dough forms.
  6. Scoop about 2 Tbsp dough into each muffin tin and press gently.
  7. Bake for 15 minutes or edges are lightly browned.
  8. Let cool slightly, then remove biscuits from pan and continue to cool on a cooling rack.

17 comments:

  1. You inspired me to bake. I posted a link to you @ http://www.freeyourfat.net/2012/02/love-biscone.html Cheers!

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    1. Thanks, Fatisfied! I'm happy to have inspired you and I really like your blog post--thanks for the link!

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  2. Can you use unblanched almond flour for these or will they not turn out? What brand do you recommend? Thanks!

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    1. Nicole, you can certainly use an unblanched almond flour for this recipe. The biscuits will just be a bit more dense. I used to use unblanched all the time and was happy with it..until I discovered the improved texture with finely ground blanched almond flour. My favorite is from Benefit Your Life. There's a link to it from the sidebar on the right under "My Favorite Things."

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  3. OK. I am going to try them this weekend, probably with your gravy recipe. I have to say, I am quite excited!! Thanks :)

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    1. The gravy is amazing, Nicole-you'e got to try it! Enjoy!!

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  4. I am reading your recipes to my husband with my mouth watering! We have only been primal/paleo for about 4 months and are sooooo ready to expand our menu plan. Finding your blog has been providential!

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    1. Thanks, lizeroo! Wow--I'm sure I've never been referred to as "providential" before. Thanks for the great compliment--I'm so glad you are enjoying the recipes on Paleo Table. :)

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  5. I really enjoyed this, it reminds of a corn muffin with the way the texture is. I ate mine with a bit of honey on it.

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    1. Glad you enjoyed the biscuits, Deb! They're definitely a yummy treat with honey. Thanks for the nice note!

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  6. Wow! Rolled this dough into a flat bread and it is great! Having it with your taco salad tonight

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    1. Mmm. The flatbread version sounds like a great idea! Thanks for passing it along. So glad you liked this recipe!

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  7. Instead of using butter or oil to line the muffin tins do you think it'll work to use muffin liners? I've got some leftover from before I went paleo and I think this would be a good way to use them.

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    1. Hi, chrissy3562! I think there should be enough butter in the batter to keep them from sticking. If you try it, I'd love to hear how they turn out.

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  8. HI! I just tried these! They are delicious! I've already got the Thanksgiving / Fall bug so my plan was to make cranberry sauce to top the biscuits. However, my first attempt at paleo friendly cranberry sauce did not turn out. Do you have a cranberry sauce recipe? :-)

    Your site is awesome by the way!!

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    1. Thanks, Amanda! I actually do have a paleo cranberry sauce recipe. My mom makes it and we adapted it last year for Thanksgiving. Let me get it from her and I'll post it soon. Glad you liked the biscuits and thanks for the nice note!

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    2. Thanks Pam! I am so excited about the cranberry sauce!

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