What’s a Thankgiving meal without some biscuits? I have another recipe for you to add to your menu arsenal next Thursday. Now, if you’re one of those people that panics at the thought of baking and measuring, don’t worry! I’ve got you covered. You don’t need a a stand mixer for this recipe or a rolling pin. Just grab a bowl, fork, baking sheet, and some measuring spoons. Get ready for some gluten-free biscuits of delight!
Whether you identify with eating low-carb, paleo, or simply gluten-free, I think you’ll be quite pleased with this recipe! The coconut oil gives the biscuits a slightly sweet taste to it that remind me a lot of a honey biscuit, and who doesn’t love honey biscuits? Remember that eating healthy doesn’t mean giving up on all your favorite foods or spending a fortune on gluten-free “products” from the grocery store. Once you figure out how to tweak old favorites, you can have spaghetti and meatballs for dinner or pancakes for breakfast without worrying about your blood sugar spiking or your waistline expanding.
Here are a few tips to make you a mystical biscuit Jedi:
- All the professionals say to keep your wet and dry ingredients separate before combining. Well, I am definitely encouraging you to break that rule for this recipe. I combine the melted coconut oil last so that it doesn’t scramble the eggs. Unless you want an egg McMuffin, live on the wild side and add the oil after the almond flour has been combined with the egg. Don’t try to defy nature. The eggs will curdle, and you will yell.
- When you’re done kneading the dough, try to flatten it to an even level in the bowl and then basically give it two good perpendicular karate chops. This way you end up with 4 perforated sections of dough, and you can split each section so you end up with 8 biscuits. It’s also a lot of fun to karate-chop your food. I learned this trick from Rachael Ray years and years ago. She would always do this to ground beef when making hamburger patties. It’s a good trick!
Make a few batches of these biscuits and bring them to your Thanksgiving get-together. They are soft and delicious and make a great topper to some butternut squash soup. Enjoy the recipe, and let me know what you’re planning on making!
- Preheat oven to 350°F.
- Combine eggs and spices in a large mixing bowl and beat lightly with a fork. Add almond flour and baking soda and mix gently with eggs. Add melted coconut oil to mixture and using your hands, knead ingredients gently in bowl until a soft dough forms.
- Divide dough into 8 equal-sized portions. Forms biscuit in your hands into desired shape. Transfer to a baking sheet lined with non-stick foil or parchment paper. Bake for 15 minutes.
- Recipe yields 8 biscuits.
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