Honey Biscuits
If you were raised in the south, you know that biscuits are served with every breakfast, even sometimes served for lunch and dinner too. You can top a biscuit with so many different condiments like butter, honey, homemade jam, gravy, the list goes on.
While the traditional southern biscuit is mouth watering, it is filled with gluten, dairy, and lots of butter. All of which are terrible for the body and leave my gut feeling miserable. So I cannot eat a traditional biscuit even if I wanted to.
A southern girl can’t go without her honey biscuits though, am I right ladies? So I decided to create a recipe that excludes the traditional ingredients but leave you wanting more. Oh and bonus, they are much easier to make than the traditional homemade biscuits. Trust me on this one!
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PrintHoney Biscuits
These delicious gluten free biscuits are everything you want in a biscuit. They are fluffy, flaky, buttery, and have a hint of sweet. The perfect biscuit!
- Prep Time: 8 minutes
- Cook Time: 15 minutes
- Total Time: 23 minutes
- Yield: 6–8 large biscuits 1x
Ingredients
- 1 1/2 cups blanched almond flour
- 1 cup tapioca or arrowroot flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 eggs
- 1/4 cup melted ghee (I like to use Fourth & Heart brand)
- 1 tablespoon honey*
Instructions
- Set oven to 350 degrees F. Spray a baking sheet with coconut oil to prevent sticking.
- Whisk all dry ingredients together in a medium size mixing bowl. In a separate bowl, whisk eggs then add other wet ingredients & whisk again. Pour wet ingredients into dry ingredients & mix with a spoon or fork (the mixture gets stuck in a whisk).
- Once batter in completely mixed, use a retractable ice cream scoop to spoon mixture onto a baking sheet. After all the mixture is on the baking sheet, press each biscuit down lightly with fingers. It works best to wet fingers with water first to keep the batter from sticking.
- Bake for 13-15 minutes or until biscuits have risen and are golden brown.
- Biscuits will keep in the refrigerator for one week or the freezer for one month.
Notes
* Make sure your honey is liquid enough to stir into batter well. If it is not liquid, warm in the microwave for about 20 seconds to melt.
