I don’t miss a lot of foods after learning of my gluten intolerance 17 years ago and I miss biscuits. Flakey, buttery grands biscuits with grape jelly. Only one word comes to mind, YUM! Along with a salivating mouth.
Biscuits are now a rock and hard place. Since I can’t have the “real thing” as my memory recalls, do I eat the not so good for me and most like the real thing gluten free biscuits or do I create something new and apply jelly?
I have had a lot of great tasting gluten free goods and let’s be real. They are not all the best for our bodies. I just can’t do it. If it’s not made with pure whole food ingredients, I don’t want to eat it.
In the past couple of years, I have found that I migrate more toward almond and coconut flours leaving the grains behind. I am 42 years old you know. I can’t eat all of those carbohydrates anymore and not see them show up somewhere on my body. This shift creates more challenges as the nut flours do not respond like the grain flours so when these biscuits were a hit in my house, I knew I would be creating this post.
Grain Free Drop Biscuits
1 ½ cups of almond flour
½ cup of arrowroot starch
1 tbs baking powder
1/8 tsp of salt
½ tsp xanthan gum
2 tbs of sugar
2 eggs beaten
1 5.03oz (1 container) of Kite Hill’s nondairy plain Greek yogurt or any plain yogurt of your choice
½ cup nondairy milk
2 tbs of melted coconut oil
In a large mixing bowl combine all the dry ingredients: almond flour, arrowroot starch, baking powder, salt, xanthan gum, sugar
In a separate mixing bowl combine all wet ingredients: eggs, yogurt, milk and coconut oil.
Mix the wet ingredients into the dry ingredients and mix will.
Spoon ¼ cup or use a large ice cream scoop of dough onto a parchment paper lined baking pan. Makes approximately 13 biscuits.
Bake at 425 for 15 minutes.
Serve with jelly, honey, syrup or plain.
These biscuits store best in the refrigerator for 1-2 days and warmed in an oven.
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