Don’t you sometimes just crave a warm, flaky, fresh out of the oven biscuit? I know I do. Especially on cold, winter days when you are wanting a home cooked meal.
I was very excited to find Danielle Walker’s recipe in her Against All Grain cookbook for honey biscuits. My first attempt didn’t go too badly. Although, I should have made them bigger as I was expecting them to rise like regular biscuits.
FYI: Coconut Flour and Almond Flour don’t rise like normal flour! This is something that is helpful to be aware of when baking.
The texture reminded me a bit like corn bread, not as flaky as a normal biscuit, but it can satisfy the craving. I made a batch of about 12 (since I made mine so small I was able to make more from the recipe). Currently, they are in Tupperware sitting in my refrigerator so I can heat them up in the toaster oven whenever I’d like. Perfect for on the go. They will stay fresh for about 5 days in the fridge, or a few months in the freezer. They are best with honey drizzled over top. I’m sure slathering them in preserves would be just as delicious.
Ready to make your attempt at baking Paleo Biscuits?
Get the directions here:
Interested in buying your own copy of Danielle Walker’s Against All Grain cookbook?
Click the photo below – now on sale!
Enjoy everyone. Post your experience with making these biscuits in the comment section. Would love to hear your feedback.
**Crystal