No-Buttermilk Biscuits (gluten free, vegan, nut free, paleo, AIP...wow!)
My sister stopped by a few weeks ago after work and stayed for dinner. It was cold and snowy (yes...spring in Colorado) and I was just reheating leftover chicken soup dinner. We started talking about how delicious our mom's homemade buttermilk biscuits were growing up. She always served them with homemade chicken soup. I think she used Martha Stewart's buttermilk biscuit recipe, which is of course not gluten free.
I thought I would try making biscuits with coconut flour and arrowroot starch which was a total gamble. Coconut flour can be really tough to work with. Much to my surprise they turned out really good! I made them three more times and tinkered with a few ingredients and they were amazing. They actually hold together like a real biscuit and have a fluffy texture thanks to the palm shorting. The small amount of butter or ghee gives it that buttery taste you want in a biscuit. If you're vegan, nutritional yeast gives it the same buttery taste!
PLEASE make sure to buy your palm shorting from a company that is certified in sustainable practices. I used Spectrum Non-Hydrogenated Organic Vegetable Shortening. Palm oil production is the major cause of rainforest deforestation.
But enough of that...back to biscuits! You will not be sorry you made these. They are grain free, paleo, vegan, nut free, candida diet approved and taste completely naughty! Serve them piping hot, slathered with coconut oil and honey with or without chicken soup. They are also perfect with my dairy free sausage gravy recipe for a decadent breakfast. I think Martha would be proud!
Makes 6 large or 9 small biscuits
1 cup of coconut flour
1/2 cup of arrowroot starch
2 tsp of baking powder
1/4 tsp of sea salt
1/4 tsp of xanthan gum (Optional: I've made the biscuits without xanthan gum and they are slightly more crumbly but still hold together. For strict paleo or AIP you can easily leave it out.)
1/2 cup of palm shorting
2 Tbs of ghee or grassfed butter, chilled (or sub 2 additional Tbs of palm shorting and add 1 Tbs of nutritional yeast to the dry mixture)
1 cup of coconut milk (sub any other non-dairy milk you prefer)
2 tsp of apple cider vinegar or lemon juice
Preheat the oven to 375 degrees F.
Combine the coconut flour, arrowroot starch, baking powder, sea salt and xanthan gum in a large mixing bowl. Stir together. Add the 1/2 cup of palm shorting and 2 Tbs of butter or ghee and cut into the flour mixture with a pastry cutter until the mixture is crumbly and resembles peas. Mix the apple cider vinegar into the coconut milk and add to the dry mixture. Stir until combined. The dough will be wet but this is good because the coconut flour will absorb the extra moisture.
Roll the dough into golf ball size balls and lay on a non-stick or parchment lined baking sheet. Bake at 375 degrees for 9 minutes. Let the biscuits cool on the pan for a few minutes.