Category Archives: Biscuits

A Good Paleo Waffle

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This recipe is from Vashon Island’s famous health guru, Kathy Abascal.

Blend together:

2 cups almond meal (can sub 1c g-f flour blend, or 1/3 c buckwheat flour.)
1/2 t salt
1/4 t ground cinnamon

Separate 3 eggs.

Mix yolks with:
1/4 cup olive oil or gently melted coconut oil
1 cup coconut milk

Whip eggs whites until stiff, then stir in egg yolks mixture.

Especially good with stone fruits or rhubarb compote made with maple syrup.

 

Almond Biscuits

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These grain-free biscuits are adapted from Elana’s Pantry. They are simple and allow the almond flour to absolutely shine. I have substituted mixtures of cashew flour, golden flaxmeal, arrowroot, and probably several other things I can’t think of right now, but my advice is – don’t. They are best made with pure almond meal.

Preheat oven to 350 degrees.

INGREDIENTS
2-1/2 c almond flour (use blanched for a biscuit that is lighter in color)
1/2 t salt
1/2 t baking soda
1/4 c butter, coconut oil or earth balance
2 eggs
1 T honey

Combine the dry ingredients in a stand mixer or food processor and mix together.
Add the butter, eggs, and honey and blend.
Lightly flour your hands with almond meal, and carefully form biscuit shapes on a cookie sheet. Depending on the size you make, this recipe could make about 8-10 biscuits. Bake for 15 minutes. Keep an eye on the bottoms so they don’t get too dark. Serve with raw honey or jam.

Fluffy Biscuits

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Ahhh…the perfect biscuit! From Erin and Tatum Quon’s Cooking Together. This recipe is for straight up wheat and butter biscuits, but can easily be made gluten-free or vegan. If you want a paleo biscuit, check out Almond Biscuits.

Preheat the oven to 450 degrees.

INGREDIENTS
2 cups flour or gluten-free blend
2 T brown sugar
2 t baking powder
1/2 t baking soda
pinch of salt
6 T cold butter, cut in pieces
3/4 c buttermilk (or 3/4 c any milk with 1 t vinegar)

Whisk together the dry ingredients, either in a bowl or a stand mixer.
Cut in the butter and mix to blend until the mixture resembles coarse crumbs.
Add the buttermilk and blend gently with a fork until the dough comes together.
Turn onto a lightly floured surface, gather into a ball, and gently press into a fairly thick disk. Don’t flatten the dough too much or your biscuits won’t be fluffy. Cut biscuits with a biscuit cutter or the ring top of a canning jar. Bake for 12-15 minutes.