This is the most excited I’ve been in a long time. I grew up in and still live in the South so flaky biscuits are a must have. Spread with butter and jam, topped with sausage gravy or sandwiched with country ham or a sausage patty are just cravings I’ve had since starting my grain-free low-carb nutrition lifestyle 10 years ago. Even though I’ve managed to experiment my way into creating just about every other kind of baked goods and make them taste exactly like the real thing using grain free flours, the biscuit has completely eluded me all these years.
Yes; like everybody else I’ve tried practically every Paleo, grain-free biscuit recipe out there on the web. NONE; none of them comes close to that flaky, fluffy goodness like the real thing. They were either too dense or too eggy tasting or too hard as a brick or too crumbly and fell apart. They also just didn’t have that buttery taste. I experimented with over a dozen of my own recipe attempts that ended in failure.
That is until last week. I finally discovered just the right ratio/combination of grain free flours, the right amounts and ratios of liquid ingredients and most importantly the right METHOD to achieve a biscuit that makes me want to sing. I’m really not exaggerating. My husband has tasted many of my previous versions and thought they were pretty good. Pretty good is NOT ok for the perfectionist in me. There was always some little thing that was not quite right. I could not find any fault this time and I got to enjoy some biscuits the first time in 10 years. I promise you, if you follow the directions exactly you will too.
Ingredients
1/2 cup almond flour
3/4 cup cassava flour
3 tbs coconut flour
1/4 tsp xanthan gum
Dash salt
4 tsp baking powder
6 tbs frozen butter (half shaved, half cut into bits)
3/4 cup almond milk
2 tsp Apple cider vinegar
2 egg whites whipped
Shave half and cut other half of frozen butter
Directions
Preheat oven to 425 degrees. Put butter in freezer for 15 minutes. Shave half of the butter with a grater with large holes. Cut the rest of the butter into tiny bits. Put the butter back into freezer.
Beat egg whites until fairly stiff. Sift and mix together all dry ingredients. Cut in all of the butter. Add in the almond milk and vinegar and mix. Gently fold in the beaten egg white. Use an ice cream scoop to form dough balls (10 if using a small scoop or 7 if using larger scoop) and drop onto parchment paper lined pan. Slightly and gently flatten and smooth the tops with moistened fingers.
Bake at 425 degrees for 15 minutes. Turn oven down to 400 and continue to bake for another 10 minutes. Turn oven down to 350, loosely tent foil over biscuits and bake for the final 5 minutes. A total of 30 minutes. Transfer to cooling rack and let sit for at least 30 minutes before serving. You can reheat in oven or toaster oven on warm setting. Makes 7 to 10 biscuits depending on size. You can double or triple the recipe. Store leftovers in the fridge and reheat on medium in the oven.
Alternate form:
Instead of using ice cream scoop for all of the dough on parchment paper into a rectangle about 9 x 6 inches. Cut to divide the dough into rectangles or squares. Use a spatula to move the pieces apart slightly and then bake as directed above. I’ve done it both ways and it turns out fine. It just depends on how you like your biscuits to look.
Nutrition Facts:
1 biscuit - 54 grams per biscuit (if you make 10 small ones)
Cal - 142
Protein - 2.5 g
Carb - 9 g
Fat - 10.3 g