Morning Butter Biscuits : All-American Paleo Table Cookbook Review
 
 
Dana:
Serves: 8-10 biscuits
Ingredients
  • 6 tbsp butter*
  • 3 cups (435 g) raw cashew pieces
  • 3 tbsp coconut flour
  • 1 tsp grass-fed gelatin
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 tbsp raw honey
  • 2 eggs
  • 2 tsp apple cider vinegar
  • Coconut oil for greasing hands
Directions
  1. Slice butter into small cubes and set aside to soften for 15 minutes.
  2. Preheat oven to 350°F, adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
  3. 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.
  4. Next, add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
  5. Finally, add the butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
  6. 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.
  7. 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.
  8. Best served warm.
Notes
*Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/morning-butter-biscuits-all-american-paleo-table-cookbook-review/