Have you ever heard someone say, "Well, butter my back and call me a biscuit!"? It's an expression used to convey wonder or amazement at something unexpected. That's exactly what you'll say after making this lovely, healthy recipe! These biscuits are grain and gluten-free, but you'd never know it. You'll be delighted how delicious they are!
My husband, Jeff, loves biscuits, so I can't help but experiment with recipes until I've perfect one enough to call it my own unique creation. This recipe gets his exclusive seal of approval. In fact, Jeff has politely suggested that we always have a supply of biscuits on hand at home to pair with every dinner, no matter what it is. Music to my ears!
They're very close to the the texture of a white flour biscuit, but without the harmful health effects from the anti-nutrients in wheat, the gluten, trans-fat laden shortening, and the resulting inflammation.
These would also pair nicely with a great breakfast of eggs and bacon or sausage. Who needs McDonald's or KFC's biscuits when you can improve upon them at home?! ;-)
This has become one of my most popular recipes of all time on Au Naturale Nutrition!
Au Naturale Buttery Biscuits
Makes 9-12 biscuits, depending on how big you make them.
* HERE's my recipe about how to make ghee at home. Or, you could also use melted Tropical Traditions coconut oil if you're strictly dairy free, but the butter/ghee surely tastes better in a biscuit. (If you buy their "expeller pressed" variety, it's virtually tasteless - which is nice - especially if you don't want everything tasting like coconut.)
4. In a separate large bowl, use an electric mixer to whip the egg whites until they form stiff peaks. (This makes the biscuits light & fluffy.)
Note: If your beaters or bowl have any fat on them, the eggs may not whip. Everything should be clean & dry.
5. Mix the flour mixture into the egg whites until fully combined. (The volume will decrease a lot.) Allow it to sit 5 minutes to thicken. The consistency should be like oatmeal (but not too thick). If it's too thin (which may happen if you use cashew meal) add in more coconut flour 1 Tbsp at a time.
Optional: Add in grated cheese.
6. Using a muffin scoop, scoop the batter onto a Nonstick Silpat or a greased, parchment paper-lined cookie sheet.
7. Flatten the tops of the batter so they're about 1 inch high. (You could also make simple drop biscuits just using 2 spoons.)
8. Bake for 20-25 minutes, until they've browned nicely.
9. Allow them to cool slightly.
10. Serve warm with butter, honey, or gravy, or cut in half and use in a sandwich.
Store in the fridge or freezer. ENJOY!
Let me know how you liked the biscuits, thanks! -Jenny
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