Primal Biscuit Recipe, take 2

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I don’t usually post a recipe the same day I try it, but in this case, I’ve made an exception.  I have used a different biscuit recipe for my biscuits & gravy recipe for over a year now (here) but for kicks and giggles, I tried a new recipe I found over at the Health Starts in the Kitchen blog, which I adapted slightly.

These biscuits are really great – very dense, slightly sweet, and completely filling.  My husband called these biscuits a “grand slam” which is saying something, since most new recipes are “singles or doubles”.

These are great with jam or honey, too.  🙂

Anyway, this will be our new go-to biscuit recipe I think.

Here’s the details:

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Grain Free Buttermilk Biscuits

2 1/2 cups of almond flour

1/4 cup of arrowroot powder

1/2 tsp baking soda

1/2 tsp sea salt

1/2 tsp baking powder

3 T of butter

2 T of coconut sugar

1/4 cup of sour cream

2 large eggs

2 (more) T of butter

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Preheat your oven to 350 degrees.  Line your cookie sheet with wax paper & grease.

In a medium bowl, combine almond flour, baking powder/soda, and sea salt.  Set aside.  Now, in a small pan, over low heat, melt 3T of butter and the add the sour cream and whisk until combined.  Take off heat and whisk in the 2 eggs.

Pour whisked liquid mixture into the dry ingredients and stir well.  Fold in the 1/4 cup of arrowroot powder.

Divide dough in 8 equal portions, dust your hands with arrowroot powder, and form each portion into a biscuit shape.  Place on cookie sheet.

Bake the biscuits at 350 for 20 minutes.  Halfway through, melt the 2T of butter and brush on top of the biscuits.

Cool biscuits for about 15 minutes before eating.

Enjoy!!

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Cheddar Cauliflower Muffins

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I know it’s been awhile since I posted a new recipe.  It’s been a busy couple of weeks for me – I’m a Disney Travel Agent (home-based) and there was a great discount released recently, so all my extra time has been helping my clients book & plan their trips.

But I’m back to a more normal life and have some time to do primal cooking again!

These biscuits are very good – they kind of remind me of potato/hashbrown cakes and go very nicely with a meat and veggie plate.

Cheddar Cauliflower Biscuits

Makes 12 muffins

Recipe Ingredients:

2 cups finely riced, raw cauliflower
2 eggs, beaten
2 Tbl melted butter
2 cups grated cheddar cheese
1 Tbl dried onion flakes (I use onion powder sometimes instead)
1/4 tsp salt
1/4 tsp black pepper
1/2 tsp garlic powder
1/2 tsp baking powder
1/4 cup coconut flour

Combine the cauliflower, eggs, & melted butter in a medium bowl.  Add the grated cheese and mix well.  Stir in the onion flakes, salt, pepper, garlic powder, baking powder and coconut flour until thoroughly combined.  Divide the batter evenly between 12 greased muffin cups.  Bake in a preheated 375 degree (F) oven for 45 minutes or until golden brown.  Remove and serve warm or cold.

 

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Primal Biscuits & Sausage Gravy

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**Update:  I tried a new biscuit recipe tonight that I like better than the biscuit recipe below, although both are good.  If you’d like to use the new biscuit recipe, click here.**

Growing up, I loved my Mom-mom’s fried chicken with biscuits and milk gravy.  I decided that I needed to make sausage milk gravy with some primal biscuits the other day – it was a huge hit!  My husband raved and said he liked the biscuits & gravy even better the next day as the flavors settled.  So yay! 🙂

Biscuits

6 egg whites

3/4 cup of almond flour

1/4 cup coconut flour

1 tsp baking powder

1/4 tsp salt

1/4 cup milk (use coconut milk to make paleo)

2 T butter, cut up

Heat oven to 400 degrees.  I lined a baking sheet with foil and greased the foil.

Mix together almond flour, coconut flour, baking powder, and salt together in a mixing bowl.  Cut in butter.  Stir in milk.  Set aside.

In another bowl, beat the 6 egg whites until very white and foamy.  Fold in egg whites into flour mixture until well combined.  Drop batter by spoonfuls onto baking sheet.  Bake biscuits 15-18 minutes or until tops start to brown.

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Sausage Milk Gravy

1 lb ground sausage

1 T almond flour

3 T arrowroot powder

2-3 cups of milk (I used about 2 1/2 cups)

Salt and pepper to taste (don’t be shy on the pepper!)

Brown sausage until cooke throughly.  Remove from pan, but leave the grease in the pan.  Add a little extra grease of your choice if you need it (there needs to be about 1/4 cup of grease in the pan).

To your grease, add your almond flour & arrowroot powder, whisking over medium heat until your get a good paste.

Add milk and bring to a slow boil, whisking constantly.  Add sausage back into the mixture and continue stirring until it is the desired thickness.    Serve the gravy over the biscuits.

Enjoy!

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