Tuesday, August 2, 2011


I was quite surprised at how well the texture of these biscuits turned out. Very similar to a traditional biscuit. Both kids ate every last bite of their turkey and cheese biscuits for lunch yesterday, and my Southern, Honey-Lovin Husband ate them traditionally, with honey slathered on. I think next time I may make them a little thicker, but play around with them and see how you like them. Additionally, I found the sea salt I used was a little course and remained whole in the dough, so next time I will use a fine grind salt. Enjoy!!

1 1/2 C Almond Flour
1/4 C Arrowroot Powder
1/2 tsp salt
1 tsp baking soda
1 egg
2 tbsp Olive Oil
4 tbsp Grass-Fed Butter

Preheat oven to 350. In large bowl, mix together dry ingredients.
Separately, combine egg and olive oil and stir into dry ingredients.
Cut butter into dough until evenly dispersed in pea size pieces.
Roll out (or just use your hands) to 1/4-1/2 inch thick, depending on how thick you prefer. (Keep in mind, being that they are not made of traditional flour they will not rise much).

Using a biscuit cutter or glass, cut into biscuits.
Place on un-greased cookie sheet and place in oven for 12-15 minutes (may have to adjust if you are making thicker).

Enjoy as the 'bread' of the sandwich, alongside a soup or stew, or just slathered with coconut butter or honey!

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