Monday, September 19, 2016

Biscuit Heaven

I love biscuits. When I was young, the only thing I ate at Thanksgiving (literally- I always hated turkey) was huge plate of biscuits.  Homemade, canned, or bisquick- I loved them all. However, since I've been GF, I haven't found that 'perfect' biscuit I craved as a child. Any GF biscuits I found (and these were few and far between) were seriously lacking. Apparently, there isn't a huge market for GF biscuits.

Anytime I thought about making biscuits, the numerous different types of flours intimidated me. Side note: do you know how many flours and flour combinations exisr? I've always been more of a cook than a baker and the multiple types of GF flours required for most baking recipes just enforced this. Specialty flour are expensive (and inevitably went to waste as I  never used them all) and when every recipe I saw called for a different type of flour blend, I lost patience and gave up.

Lately, I've been embracing baking using just one flour (coconut flour, almond flour, or chickpea flour are usually my go-to's). Extremely versatile, they haven't failed me yet (knock on wood). Not wanting to suffer through another Thanksgiving without my beloved biscuits, I decided to attempt biscuits once again using my trusty almond flour. I'm so glad I did- the result was amazing. Moist and tender biscuits that begged to have jam slathered on them. If you're looking for a delicious drop biscuit, this one's for you.

Ingredients (yields approx. 8 biscuits)

2 1/2 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp sea salt
3 tbsp butter, melted (or melted coconut oil)
2 tbsp buttermilk
2 large eggs (room temperature is best)

Preheat oven to 350 degrees. In a medium bowl, combine almond flour, baking soda and salt.
Add remaining ingredients, whisking together until thoroughly combined.  Drop biscuit dough (I used a large spoon) onto a baking sheet lined with parchment paper approximately two-inches apart.
Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean.

Serve warm with butter and jam. Enjoy!

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