All I’ve wanted on this diet is good bread and I have not been able to find anything good to use as a substitute. I’ve tried several Paleo recipes and all of them turn out too dense, too eggy, or crumble as soon as you touch them. So I’ve gone through trial and error to come up with a biscuit recipe and finally have one that I can eat that tastes like a legit biscuit. They are light and fluffy and so far we’ve had them with biscuits and gravy, egg and cheese biscuit, with tomato soup, with a deer roast, and they’re good enough to eat by themselves as a snack… which has been dangerous! They’re not as thick as a Pillsbury biscuit, but have a good consistency and delicious taste.
1/2 cup oat flour
1/4 cup almond flour
1/4 cup tapioca flour
1 tbsp baking powder
1/4 tsp salt
1/2 tsp garlic powder (optional, but is ridiculously good)
1 tbsp unsweetened almond milk
4 heaping tsp plain Greek yogurt
1/2 stick unsalted butter melted *
*I’ve been experimenting with reducing the amount of butter and replacing with coconut oil instead. I don’t have it quite down yet, but my goal is to reduce the amount of butter in this recipe.
Pre-heat the over to 350. Mix all the dry ingredients in a bowl. Melt the butter and pour in the bowl with the dry ingredients as well as the almond milk and the yogurt. Mix everything together thoroughly. You’re not going to end up with “dough”, but you’ll have a sticky batter. I recommend using a large cookie scoop to scoop out the batter onto a pan lined with parchment paper. Bake for 12-15 minutes. I use a cake tester to make sure they have been cooked all the way through. Take out of the oven and let them cool.
Makes about 6 large biscuits.