As a child from the south – well “south-ish” (I’m from Miami); anyway, I love biscuits. I remember when I was a kid catching whiffs of buttermilk biscuits cooking away in the oven and that smell making me feel so happy. After I stopped eating gluten, I found making dough (of any kind) extremely difficult. The flour substitutes I used either made the dough too dry and the dough would break apart, or the dough would be too wet and become more like a batter. Below is a success story where the biscuits formed a golden crust on the outside and crumbled just right when I cut them apart.
Recipe:
4 C almond meal
1 teaspoon baking soda
1/2 C grass-fed butter (cold)
pinch of sea salt
4 eggs
3 slices of thick cut bacon, chopped into small (1/4 inch) pieces and cooked
4 tbsp chives chopped finely
1 C freshly grated organic cheddar cheese
- Preheat the oven to 350 degrees
- In a food processor pulse the almond meal, baking soda and sea salt until evenly blended (get rid of any chunks that might exist in your almond meal)
- Add in the butter cut into small pieces
- Pulse the mixture a few times
- Then add the eggs – one at a time
- Pulse the mixture slowly until the dough comes together
- Put the dough into a large bowl and using a spatula, fold in the bacon, chives and cheddar
- When you are handling the dough you need to work quickly because you do not want the butter to melt
- Using a 1/4 C (greased) form the biscuits (using the measuring cup keeps them all a consistent size and means you touch the dough with your hands less)
- Pop the biscuits into a cast-iron skillet and bake for 15-20 minutes
In no time, your kitchen will begin to smell just like those mornings you too might remember from your childhood. I decided to make myself an egg sandwich with mine, but they are also great warm with a bit of the leftover butter. Enjoy!