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 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!
Servings: 12-13 Biscuits
- 1 1/2 cups blanched almond flour
- 1 cup tapioca flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking powder
- 2 eggs
- 1/4 cup + 1 tablespoon melted ghee (I like to use Fourth & Heart brand)
- 1 tablespoon honey (melted)
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 (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. Once all the mixture is on the baking sheet, press each biscuit down lightly with fingers.
Bake for 13-14 minutes until biscuits have risen and are golden brown.
Biscuits will keep in the refrigerator for one week or the freezer for one month.