i’m still having a hard time believing that the year has changed.
but what certainly hasn’t changed is my obsession with making delicious grain-free baked things.
you can’t blame me, though. when you’ve stumbled across such a great thing (meaning this combination of almond flour and arrowroot as a grain-free and gluten-free flour alternative) it’s hard not to want to make all the things. and eat them, too.
we had a great christmas break full of family. my parents came into town from texas for an incredible week-long visit. on the way home from a trip to a christmas-decked mount vernon, my middle kiddo asked me if we could make biscuits. i’m not sure why except that maybe there’s not much difference between making biscuits and playing with playdough to a 4-year old. my mother is a committed biscuit lover, so i happily agreed knowing they would receive a proper taste-testing assessment. and hey… one more thing to try grain-free!
i’m thrilled and proud to say, these biscuits are the best i’ve ever made. if you used to like and now rather miss eating popeyes biscuits, here’s some good news. this recipe is your answer.
these incredible grain-free biscuits have the perfect bit of crunch on the outside with just the right amount of tender on the inside. oh, and the salty, buttery flavor. yet, are completely gluten-free and grain-free.
no kidding, i’ve made these 5 times since christmas. there’s always a little bit of a family struggle over the last biscuit.
mom even snuck one home on the plane.
Incredible Grain-Free Biscuits
- 2 cups almond flour
- 1 cup arrowroot starch
- 1 tablespoon plus 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 2 tablespoons sugar
- 1/3 cup nonhydrogenated vegetable shortening such as spectrum
- 1 cup heavy cream
- Preheat oven to 375°.
- Combine almond flour, arrowroot starch, baking powder, salt, xanthan gum, and sugar in a medium bowl. Stir in shortening until mixture resembles coarse meal.
- Stir in heavy cream until a dough form.
- Turn out dough onto a surface lightly sprinkled with arrowroot starch. Knead just a bit to smooth out dough.
- Lightly press dough to about 2-inches thickness. Using a 2 1/2-inch cutter, cut biscuits out of dough and place on a parchment-lined baking sheet. Combine and press out scraps to re-cut until all dough is used.
- Bake at 375° for 20 minutes or until biscuits are golden.