Comfort foods can be healthy foods: These grain free buttermilk biscuits will leave you feeling full without the sugar crash or carbohydrate cravings from traditional wheat biscuits. Wheat is a common allergen and with Spring on its way now is a great time to try cutting wheat from your diet: Some people report dramatically lowered seasonal allergy symptoms from eliminating wheat. High quality eggs, buttermilk and butter or coconut oil make these a great source of brain food and lasting energy-perfect for an afternoon snack! The flours, flax and buttermilk are available locally at Berkshire Organics, Guido’s and the Berkshire Coop Market. These are perfect for brunch: as a base for Eggs Benedict or topped with Fire Cider Chutney. Oh, and how about biscuits and gravy? Yum! Set your oven to 425 and get baking!
First, mix together your dry ingredients, making sure to break up any lumps.
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine grain salt
- 2 Tablespoons almond flour- Bob’s Red Mill makes a superior almond flour.
- 2 Tablespoons finely ground flax
- 3/4 cup coconut flour
Once your dry mix is thoroughly combined:
- add 6 Tablespoons (a heaping 1/3 cup) of cold coconut oil or cold, unsalted pasture butter, broken up into small chunks.
Cut the fat into the dry mix using a pastry cutter until you get a pea sized meal. Stop combining before it starts to clump together into a ball.
Combine in a separate bowl:
- 1 generous cup of buttermilk- I buy Evan’s Farmhouse brand at the coop and I use it to start my creme fraiche too.
- 1 large egg
Whip the egg into the buttermilk.
Pour the wet mixture into the dry and fold to combine.
The batter will be very wet, but as it sits for a few minutes the coconut flour will fully absorb the excess liquid. Line a baking sheet with parchment paper and scoop out biscuits, I have used 1/4 cup measure as well as an ice cream scoop. Make them as big – 8 biscuits or as small – 16 biscuits- as you like. Use your hands to flatten them a bit into shape. Bake for 18-22 minutes- til browned and set. They will be more fragile that regular grain biscuits so let them cool for 10 minutes on the baking sheet first.
Eat immediately or let cool completely and keep in an air tight container in the fridge.