Oh my goodness, it's Monday again! Plus, it's the last Monday in February. Yikes!
As you may well know my schedule has been extremely hectic and thus haven't had much time to try new recipes, but when I have cooked I've dabbled with my previous recipes. Cheers for loving what I share!
I shared these biscuits on the blog last April and they were excellent! I made them for the FH last week again. They have the exact taste and texture of biscuits. I almost forgot to take a picture of the little works of drool-inducing beauty altogether as I DID forget to take a photo of them in our new cast iron skillet, fresh out of the oven and piping hot. But, I did remember to snap a photo later on at least. #cantwinthemall
My recipe below is adapted from this recipe by My Natural Family. The recipe below uses ingredients that are Whole 30 and Paleo friendly.
- 1 cup almond flour
- 2/3 cup tapioca flour
- 1/2 cup coconut flour
- 1 tbsp ground flax seed & chia seed (optional)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 5 tbsp coconut oil
- 1/2 cup coconut milk or almond milk
- 1 tsp lemon juice
- 2 eggs
Preheat your oven to 400* F
Grease a cast iron skillet or a non-stick muffin pan with coconut oil. You may also use a non-stick baking sheet.
Combine all of the dry ingredients in a bowl. Then add in the coconut oil to the dry mixture. I have used both melted coconut oil and a semi-solid coconut oil (not fully hardened) and both worked out great.
Separately add the coconut milk (or almond milk) with the lemon juice and allow to sit for a few minutes. Next, add in the eggs and whisk the mixture together.
Combine the wet ingredients with the flour mixture, stirring well. Allow the dough to sit for about five minutes so that the coconut flour absorbs the moisture.
Scoop out the dough in heaping spoonfuls onto the muffin pan cups, or drop them onto the baking sheet/cast iron skillet. You can shape the biscuits using the back of a spoon, a spatula, or your hands to make them into a biscuit shape.
Bake for 12-14 minutes, until the top of the biscuits are lightly golden. You may cool them on a plate or wire rack.
These are the biscuits I made in the past with the flax and chia seeds in them.
*Notes: The first time I prepared the biscuits I used coconut milk and the ground chia seed/flax seed. They were excellent. Truthfully, I couldn't tell a difference in texture, moisture, or flavor when I prepared them recently without the ground chia seed/flax seed and using unsweetened almond milk instead. The only purpose of adding in the ground chia seed/flax seed is for the extra fiber and nutrients.
These are the biscuits I made recently without them. It's just a difference of using a muffin pan and the flax/chia seeds the first time, and using a cast iron skillet (or baking pan) and without the flax/chia seeds the second time. The taste is the same!
Did you prepare any fun or healthy (or healthy AND fun) breakfasts over the weekend? I'd love to hear of your ideas! Did you do anything fun like go to brunch somewhere instead?
I hope everyone has a wonderful Monday and an even better week. Let the countdown begin...