On Friday the 13th- my husband gave up grains and legumes. Though he does not have an autoimmune disease as I do, we have found that making some alterations to his diet improved his overall health. His sinus, allergy and asthma are a rare issue now, rather than a daily battle. Almost every health issue under the sun can be related back to inflammation.
Like most men, mine loves comfort food. Biscuits with sawmill gravy was his first request. We used the sawmill gravy from the book Paleo Comfort Foods, and biscuits from my friend Elana’s website. Elana’s recipe is free of starch, and very healthy. For those of you looking to avoid all starch- give her recipe a try.
Knowing that my husband is fine with some starch- I decided to amp up the recipe. With this addition of this starch I knew the biscuits would become lighter. I also added some additional butter- as I knew I could get away with doing so. They ended up ridiculously good.
Flaky, Buttery Biscuits
Adapted from Elana’s Pantry.
2 packed cups Blanched Almond Flour
1/2 Cup Starch (Arrowroot, Tapioca, Potato or Sweet Potato Starch)
1/2 Tsp. Salt
1/2-3/4 Tsp Baking Soda (see note below)
1/2 Cup Butter , , Bacon Lard or Shortening.
2 Large Eggs
3/4 Tsp Vinegar or Lemon Juice.
- Preheat oven to 350 degrees.
- In a bowl combine the Almond Flour, Starch, Salt and Baking Soda. (Note: Some brands of baking soda are strong tasting, especially those that contain aluminum. So, unless you are using Bob’s red mill baking soda I recommend using just 1/2 Tsp. otherwise the flavor may overpower.)
- To the bowl- add the fat of your choice (Butter, , Bacon Lard or Shortening or any mix of them). Cut the fat into the flour until the fat is about the size of a pea.
- In a separate small bowl whisk together the eggs and Vinegar. Pour mixture in with the flour and mix just briefly and gently until the dough comes together. It may feel a little wet.
- Dust a sheet of parchment, or your counter with additional starch. Gently pat the dough into a round and cut into 6-8 biscuits using a biscuit cutter or the top of a round glass. Use as much starch as needed to prevent sticking. (Note: I like to cut 3 biscuits and then pat the dough into another round before I cut the second 3 biscuits).
- Bake for 18 minutes.
Store at room temperature in a sealed bag or container. Yields 6-8 biscuits.
Over the past almost 3 years, each time I created a recipe I would try it with all kinds of different ingredients to find a solution for every one of my readers with different allergies. The truth is.. I’m tired. A little burned out. I’m going to take it easy on myself, and stop trying to always make sure EVERYONE is happy. I’m extremely aware that within minutes of posting this, I will receive a flood of messages asking how to make these biscuits without eggs or almond flour. My answer? The only way I would know is if I spend hours upon hours experimenting to find the answer. Right now, for the sake of my own sanity I cannot do that. So, if you would like to make a change to the recipe- I hereby grant you official recipe developers. See what magic you can create. You’ll be amazed how much you learn in the process!