Morning Butter Biscuits
These biscuits are my absolute favorite baked creation. Cashews have a light, mellow flavor, so you will hardly notice that the biscuits are made with nuts and that they are very low in carbohydrates—a great staple to keep in the kitchen. These are slightly denser than their gluten-filled predecessors, but are so buttery and delicious that you will probably want to eat more than one—yes, I can say that with experience! I like to freeze any extras to keep on hand for a snack or bit of comfort food because if you are anything like me, you will probably be craving these! From the All American Paleo Table cookbook.
- 6 tablespoons butter*
- 3 cups (435 g) raw cashew pieces
- 3 tablespoons coconut flour
- 1 teaspoon grass-fed gelatin
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon raw honey
- 2 eggs
- 2 teaspoons apple cider vinegar
- Coconut oil for greasing hands
*Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.
- Slice butter into small cubes and set aside to soften for 15 minutes.
- Preheat oven to 350 degrees F, adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
- Add cashew pieces to the bowl of a food processor and blend for about 30 seconds or until a smooth nut flour begins to form. Be careful not to turn into nut butter.
- Add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
- Add the butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
- Lightly grease your hands with coconut oil. Pinch off a small handful of dough and shape into biscuits, using your fingers to form a smooth top and round shape. Place on baking sheet about 3 inches apart, as these biscuits do expand a bit. Repeat the process to form all biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
- Bake for 16 to 18 minutes, then remove from the oven and allow biscuits to cool on baking sheet for 5 minutes, so they firm up. These are best served warm.
Yields: 8 biscuits
Prep time: 25 minutes
Cook time: 16-18 minutes
Per serving (1 biscuit): 19 g carbohydrates
Editor’s Note: Read Caroline’s personal story HERE
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