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Wednesday, 6 March 2013

Grain Free Sour Cream Drop Biscuits

Both Jim and I have eliminated most grains from our diet lately, and for the most part, have really not missed them. But, sometimes you just want a biscuit to dip in your chili. I have made a few attempts to make a biscuit from almond flour and coconut flour, but have not achieved the right taste/texture combination until today! These biscuits are light, nicely textured for a grain free biscuit, and the perfect accompaniment to a nice steaming bowl of chili or stew.

Grain Free Sour Cream Drop Biscuits

1 ½ cup blanched almond flour
4 tbsp coconut flour
3 tbsp arrowroot flour
 1/2 tsp sea salt
1 tsp baking soda
2/3 cup  sour cream
2 eggs

Mix all ingredients together in a large bowl. Beat with a wooden spoon for a few minutes until very well combined. Let stand for 5 minutes for the batter to firm up. It should be able to hold its shape when dropped on the pan.
Drop scoops of the batter/dough onto a parchment lined pan, mine made 7 biscuits.
Bake at 450F for 11-14 minutes, or until nicely browned and set .


variation: Add a heaping tsp of your favourite jam on top of the biscuits before putting them into the oven...voila! The perfect grain free jam scone!

Variation #2: to the batter, add 1 clove minced garlic, and 1 generous tsp dried oregano, mix as directed. Before baking, top the biscuits with grated cheese, I used about 3/4 cup of Monterrey Jack . Bake as directed.

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