Where I come from, you can't have fried chicken without some delicious biscuits on the side, too.
In fact, you have biscuits for breakfast, sometimes for lunch, and always as a side with supper - make sure there's plenty of butter to slather on as soon as you cut them in half, too!
Being a Georgia Peach who grew up on traditional Southern foods, I have to admit that I've missed some of our traditional foods since switching to paleo. Luckily, the community has grown so much in the last few years and incredibly creative cooks have come forward to re-create old favorite meals made with healthier, non-inflammatory ingredients.
So, thanks to talented cooks like Kelly from The Nourishing Home, this Southern gal can have her biscuits again. Yep, it's one of the recipes from her brand new cookbook Everyday Grain-Free Baking. As I was browsing my copy, of course the Southern biscuits immediately jumped out at me as something I just had to try. Lucky for you all, Kelly agreed to let me share the recipe with you here! You can find it below, but first let me tell you more about her cookbook, which is one that I highly recommend everyone who follows a grain-free diet keep on their bookshelf!
Everyday Grain-Free Baking has over 100 recipes that cover all of your baked good needs, with breads, rolls, biscuits, scones, crackers, muffins, pancakes, waffles, pies, tarts, crisps, cakes, cupcakes, cookies, brownies, bars, and sweet extras like curd, frosting, and yogurt. Wow, that's a HUGE variety!
What's so wonderful about all the recipes in this cookbook is that they use simple ingredients and have straightforward instructions, making everything feel approachable and easy to prepare. Too many gluten-free and paleo baked goods recipes are super complicated, needing a ton of different flours and have super specific instructions.
3 Quick Facts about Everyday Grain-Free Baking
- Everyday Grain-Free Baking includes more than 100 irresistible recipes that are compatible with the most common grain-free diets, i.e. Paleo, Primal, SCD and GAPS.
- Everyday Grain-Free Baking includes delicious, easy-to-make recipes that grain-free, starch-free, refined-sugar-free and dairy-free, or contain dairy-free options so they can easily be converted as such.
- Everyday Grain-Free Baking shows you how to make delicious grain-free, dairy-free baked goods that your whole family will enjoy – whether or not everyone is living a grain-free lifestyle!
As you can see from the photo collages I've shared here, the photography in the cookbook is incredible. Each dish looks SO good that you just want to reach into the pages and pull a bite right out! It makes such a big difference for a cookbook to be beautifully photographed - it makes you want to pick up and cook from it again and again.
Another great feature to point out is that each recipe has prominent icons at the top, underneath the title, to give you some quick allergen information. You can tell immediately if a recipe is right for you or not with these handy icons - dairy-free or dairy-free option, egg-free, nut-free, and Specific Carbohydrate Diet compliant. It used to be rare to see these designations in cookbooks, but I'm so glad to see it becoming more and more common!
I have got a list of recipes that I want to make from this cookbook, but unfortunately the only one I got to try before beginning the autoimmune protocol for Lent (more info here and our FB support group is here) was the biscuits. I made a double batch so I could savor them for longer. They were so delicious topped with the homemade strawberry preserves that my aunt gave me recently. I also had Chik-fil-A style biscuits for breakfast after stuffing them with my simple unbreaded fried chicken (recipe coming soon).
Here are the recipes I just can't wait to try once Lent is over:
- Boston Cream Pie (OMG this looks so decadent!)
- Sweet Cinnamon Roll Biscuits (pictured in the first collage) - one of my favorite foods growing up was this exactly! It was the best part about spending the night at my Gramma's house - I always knew she'd make these for me for breakfast the next day <3
- Double Chocolate Cream Pie (can you tell I love chocolate yet?)
- Chocolate Ohs! (like Oreos....I can't even.....)
- aaaaand The Ultimate Cookie Bars (with a chocolate chip cookie layer and a fudgy brownie layer. For real!)
Alright, enough raving about the cookbook, let's let you peek inside with Kelly's recipe for authentic Southern style biscuits. These are so easy to whip up and really add something special to your meal!
Paleo Southern-Style Biscuits
Growing up in the South, I have fond memories of warm biscuits gracing our table not only at breakfast time but often at dinnertime as well. My desire for this simplest of comfort foods led to the birth of this almond flour biscuit recipe that has become one of the most popular recipes on my blog. Top them with a pat of butter and a drizzle of sweet honey, or your favorite homemade preserves. Reprinted with permission from Everyday Grain-Free Baking
Yield: 8 biscuits
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 Tbsp unsalted butter (or coconut oil), melted
- 1 Tbsp honey
- 2 Tbsp coconut milk
- 2 large eggs
- 1/4 tsp apple cider vinegar
Cooking Directions
- Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
- In a small bowl, combine almond flour, baking soda, and salt.
- In a medium bowl, whisk together melted butter and honey until smooth. Add the coconut milk, eggs, and apple cider vinegar, whisking together until well combined.
- Using a spoon, stir the dry mixture into the wet mixture until thoroughly combined.
- Scoop a large spoonful of batter into your hands and gently roll into a ball about the size of an apricot; repeat until you’ve made 8. Place the dough balls on a parchment-lined baking sheet two inches apart and gently flatten using the palm of your hand. (If dough is too sticky, refrigerate for about 15 minutes before rolling into balls and flattening.)
- Bake about 15 minutes, until golden brown on top and a toothpick inserted into center comes out clean. Serve warm with a drizzle of raw honey or homemade jam.
