Ah, biscuits. How much I do miss really crusty homemade biscuits slathered in butter. The kind I grew up loving was basically a flour bomb, but they sure were tasty! I especially loved the biscuits from KFC. Gasp!
My fond memories of them led me to experiment in my kitchen. Of course, they had to be gluten-free. I came up with a Grain Free Biscuits recipe that can be used to make them sweet or savory!
These grain-free biscuits are super versatile! If you want them sweet, add more honey. If you want them savory, reduce the amount of honey and add in chopped herbs or cheese. They always turn out great! I have made them savory for biscuits and gravy and sweet for a blueberry biscuit that my kids will gobble down. Also great for lunch boxes!
Move over KFC, there is a new biscuit in town!
These grain-free biscuits are super versatile! If you want them sweet, add more honey. If you want them savory, reduce the amount of honey and add in chopped herbs or cheese.
- 2 1/2 cups almond flour
- 1/2 tsp sea salt
- 1/2 tsp baking soda
- 4 pastured eggs, plus 1 more if you want to brush egg on top
- 1/4 cup coconut oil
- 1-4 Tbsp honey (more or less depending on if you want a sweet or savory biscuit)
- Cinnamon (optional)
- Blueberries (optional)
- Herbs, if you want them savory
- Cheese or nutritional yeast (for a cheesy flavor)
- Preheat oven to 350°F.
- In a mixing bowl, combine almond flour, salt, and baking soda. Stir until well combined.
- In a small bowl combine eggs, coconut oil, honey, and optional ingredients.
- Combine wet and dry ingredients in the mixing bowl and stir to combine.
- We LOVE to make them with blueberries!
- I did not list an amount of blueberries because everyone is different. I love to add lots of little wild blueberries so you are sure to get a few in every bite!
- Cover and place in the fridge for at least an hour so it thickens up. You can also leave it there overnight.
- When chilled, use a cookie scoop to scoop the dough onto a Silpat lined baking sheet.
- Flatten the biscuits using the bottom side of a glass. I find that wetting the bottom and twisting as you press makes the perfect flat biscuit.
- If you want a nice glaze on your biscuit, brush with beaten egg.
- You can also dust them with cinnamon or coconut sugar for sweeter biscuit.
- They turn blue with some blueberries added.
- Bake for 15 minutes.
- Allow to cool on a drying rack.
- Store in an airtight container, preferably in the fridge. Lasts up to one week.
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P.S. If you want to find the best gluten-free items online (best prices around, believe me, I have checked!) with free shipping, I highly recommend Thrive Market, they even have a special Gluten-Free section. CLICK HERE to check them out!