For me, baking can be really therapeutic. I love watching a bowl full of nothing come together into a plate of warm brownies or cookies or muffins. I love how the smells fill my kitchen and make my house feel more like a home. And I love how happy it makes my kids to have a homemade treat.
When my family first went gluten free, I would shop the “expensive” aisles of the grocery, where they offered boxed cookies and bread mixes that were suitable for our new lifestyle. I used a bread machine and was so proud of my creation…my “creation” from a box.
After going grain free I discovered that I really needed to make food from scratch, and learn how to do things the “old-fashioned way”. It was all so new and overwhelming to me, learning to make muffins from almond and coconut flours, isn’t it just NUTS!? Get it?! Nuts!
My friend Kelly from The Nourishing Home has just released her book Everyday Grain-Free Baking and I am so enamored. Her almost 200 page book is packed with all of the homemade goodies that remind you of your childhood but also are packed with whole food ingredients. Strawberry Vanilla Custard Cake, Pumpkin Praline Bundt Cake, Snickerdoodles, and Peach Pie in a Jar are just a few of the captivating recipes that struck me when I scoured over this new treasure.
Today I am really excited to share with you her recipe for her GRAIN FREE SOUTHERN STYLE BISCUITS!!! Of course as a Southern girl and an author of a Southern Cookbook myself, I cannot help but be obsessed with biscuits!!! Enjoy this recipe below and be sure to go grab a book of your own!
Reprinted with permission from Everyday Grain-Free Baking
Yield: 8 biscuits
2½ cups blanched almond flour
½ teaspoon baking soda
¼ teaspoon sea salt
3 tablespoons unsalted butter (or coconut oil), melted
1 tablespoon honey
2 tablespoons coconut milk
2 large eggs
¼ teaspoon apple cider vinegar
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, combine almond flour, baking soda, and salt.
- In a medium bowl, whisk together melted butter and honey until smooth. Add the coconut milk, eggs, and apple cider vinegar, whisking together until well combined.
- Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined.
- Scoop a large spoonful of batter into your hands and gently roll into a ball about the size of an apricot; repeat until you’ve made 8. Place the dough balls on a parchment-lined baking sheet two inches apart and gently flatten using the palm of your hand. (If dough is too sticky, refrigerate for about 15 minutes before rolling into balls and flattening.)
- Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean. Serve warm with a drizzle of raw honey or homemade jam.