Rainy Day Biscuits
by Kelly Knight, Marketing Manager for The Good Table
From the Kitchen
I love a biscuit. Flaky, buttery, warm from the oven… there’s nothing better than a fresh biscuit. My partner though is gluten-free, and that makes biscuiting rather tricky. Until I discovered this amazing, one-bowl recipe from Zen Belly! The biscuits are denser than a wheat flour biscuit, but really delightful as a base for eggs benedict, or even just butter and jam. If you’re gluten-free or paleo, I’d recommend giving these a try. I made some today, and it was a lovely treat!
Paleo biscuit with butter and jam
Rainy Day Biscuits
by Simone Miller of Zen Belly
Yield: 6 large biscuits/12 small biscuits
INGREDIENTS
2 1/2 cups almond flour
3/4 cup arrowroot flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
4 tablespoons cold butter (frozen if possible)
2 tablespoons honey
2 eggs
Ready to go into the oven!
DIRECTIONS
Preheat oven to 350ºF and line a baking sheet with parchment paper.
In a large mixing bowl, whisk to combine the almond flour, arrowroot, salt and baking soda.
Cut the butter into 4-5 pieces and cut into the dry ingredients with a pastry cutter or 2 knives. You’ll want the result to look like coarse crumbs, no larger than pea sized. (Kelly’s tip: I freeze the butter, then grate it with a box grater. It’s fun and easy, and I get great results.)
In a small bowl, whisk together the honey and eggs.
Gently mix into the dry ingredients, but try not to over mix. You want it just to come together.
Drop the batter onto your prepared sheet with a large spoon. It helps to dampen your hands to shape them a bit- the dough is sticky.
Bake for about 15 minutes, until golden brown and done in the center.
Yum!