grain free salt butter biscuits

Fact: my husband loves biscuits. Corn biscuits. Biscuits and gravy. Buttermilk biscuits. Cheddar biscuits. Breakfast biscuit sandwiches. You name the biscuit, he loves it. With temperatures dropping, and soups, stews, and lots of chili on the menu at least 4 days a week, he’s been asking me for biscuits pretty much daily. I love him, so I made him biscuits. Lucky for you (and me), I kept them clean, simple, and super easy. And even luckier for all parties, they turned out so good. I’m talking perfectly crisp crust with a moist, fluffy inside that melts in your mouth. Melt some butter and add a bit of honey, and you’ve got yourself a dream biscuit.

With the pressure of pleasing a biscuit loving dude, whose mom is a master baker, and the challenge of keeping it grain free and relatively clean, I knew what I was taking on. My friends, I think I might have nailed it.

Since I first made these last week, we have had them at least twice a week with big bowls of chili. The perfect meal on a chili (well, I live in California, so not too chili) Fall or Winter night. They will also be the perfect replacement for the rolls my family usually includes in Thanksgiving dinner. If the entire Thanksgiving meal has been turned over to me, that is going to include the rolls, damnit. There will be no gluten at this meal, nothing processed, and nothing artificial. My rules. Isn’t that fun?

Taste for yourself and let me know. Introducing, my fluffy salt butter biscuits, the perfect accompaniment to your comfort food favorites…

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Salt Butter Biscuits (GF)

  • Servings: 6
  • Difficulty: easy
  • Print

WHAT YOU NEED:

  • 1 cup almond flour
  • 2 TB coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 2 TB cold grass-fed butter or ghee (I used Paleo Butter)
  • 1 TB organic apple cider vinegar (I used Bragg)
  • 1 large pastured egg
  • 1/4 cup coconut cream*

*regular coconut milk from a carton won’t really work well. Use the cream off the top of a cold can of full fat coconut milk or buy pure coconut cream (both found in the ethnic section of your grocery store or online). You can also sub organic heavy whipping cream, which is delicious, if you don’t have any issues with dairy!

optional toppings: a bit of grass fed butter and raw organic local honey

ingredient notes can be found HERE

WHAT YOU DO:

  • preheat oven to 350 degrees
  • mix almond flour, coconut flour, baking soda, and salt in a medium bowl
  • now, break your butter into bits and work into the flour until you have a crumbly flour mixture
  • in a separate bowl combine vinegar, egg, and coconut cream
  • pour wet ingredients into dry and combine until you have a sticky, wet dough
  • stick dough into the fridge for 20 minutes to make it easier to work with
  • now roll it into 6 balls and push them down just a bit on a baking sheet
  • sprinkle a bit of sea salt on top of each
  • bake for 20 minutes, until lightly browned and slightly cracked (a toothpick comes out clean)
  • ENJOY! Eat fresh out of the oven with some butter and a bit of honey (I HIGHLY recommend these alongside my beef and bacon chunky pumpkin chili)

If you like these, please share with the ones you love! Leave a comment below letting me know what you paired these delicious biscuits with. Enjoy! <3

By | 2015-04-01T08:28:26+00:00 November 19th, 2014|Recipes, Rice, Biscuits, Tortillas, and Mash|5 Comments

About the Author:

I am a Certified Nutrition Consultant and a Certified CrossFit Trainer. I have a passion for educating, and I absolutely love teaching others about nutrition, functional movement, and the power each has to set the foundation for health, wellness, and true quality of life. I LOVE to eat and fuel my body to live life to the utmost, and I wholeheartedly believe that sustainably sourced, nutrient dense foods can be the greatest form of medicine as well as the ingredients to create the most delicious, palate pleasing meals (it’s a win-win!)

5 Comments

  1. Heather November 19, 2014 at 8:33 am - Reply

    Have you tried this recipe with heavy cream instead of coconut cream? I know you don’t eat much dairy but I was curious how they might have turned out. Thanks

    • cflaurab November 19, 2014 at 8:42 am - Reply

      Hi Heather! I havent tried that but I actually think it would work. I subbed coconut cream for raw heavy cream in my pumpkin pie recipe smoothly. I will have to give that a try this week. Great idea! Unpasturized heavy cream from grass fed cows is amazing and super nutrient dense! Yum.

      • Heather November 21, 2014 at 9:06 pm - Reply

        Hi Laura- I made these with heavy cream last night and they are so delicious! Dangerous to have around the house. Thanks for this and your other wonderful recipes!

        • cflaurab November 21, 2014 at 10:26 pm - Reply

          Oh man. That might have to happen tonight! Thanks for sharing. My husband is going to be thrilled (and so am I).

  2. […] HERE is my recipe for salt butter biscuits, guaranteed to make everyone happy. […]

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