Grain-Free Savory Country Biscuits
Last week, I made Elena’s almond drop biscuits from the Almond-Flour Cookbook and they were awesome. This week, I wanted something more savory and lighter, fluffier, I could use as a bun or a biscuit to sop up runny eggs. I don’t miss pasta. I don’t miss most grain. But occasionally, I do miss a good biscuit to dip in my runny egg or to eat with soup, ya know?
So I looked through a few of the books I had and I kind of took information from all sides and made my own recipe loosely based on the Onion Biscuit recipe from the Grain-Free Gourmet cookbook.
And let’s just say: GAME. CHANGED. Seriously, according to my husband these were “the best thing I’ve baked since going primal.” They are awesome. They do require a small amount of dairy and I am not familiar with replacers for this, so if anyone has any good info on that, please share in the comments. I’m also going to try to remove the savory ingredients to try and just make a plain biscuit which may satiate my unending need for a goddarn peanut butter and jelly sammich.
AndreAnna’s Grain-Free Savory Country Biscuits
What you need:
- 3 c. almond flour
- 1/2 c. grated parmesan cheese (always use real cheese)
- 1 c. sour cream (or organic plain yogurt)
- 1 small onion, grated (I just used a box grater, but a quick pulse on a food processor would work too, or a super-fine chop)
- 1 tbsp chives, chopped
- 1 tbsp parsley, chopped
- 3 eggs
- 1/4 c. water
- 2 garlic cloves, pressed
- 1/2 tsp. salt
- 1/2 tsp. baking soda
What you do:
- Preheat oven to 325
- Mix almond flour, baking soda, cheese, chives, and parsely in one bowl.
- In another bowl, whisk the eggs, then add in the yogurt, garlic, onions and water
- Add wet to dry ingredients and mix well.
- Batter will be wet and goopy.
- Using a spoon, scoop a generous amount onto a parchment paper (I swear, using parchment paper DOES make a difference) in the size you want. Since I wanted buns,I made large biscuits and only did four per sheet.
- Bake at 325 for 15-18 minutes. I actually flipped mine once they were almost done so that both sides would get brown.
- This recipe makes 6-8 bicuits/buns.
- Store loosely in tin foil; otherwise they get moist and weird. I also like to toast mine before eating each time. (I had one toasted this morning with two over easy eggs and I was so happy to have something to sop up all that delicious runny yolk!)
Shown here on my Elvis Burger (burger with bacon, fried banana, and peanut butter – ZOMG). Yes, I get that many of you will think that’s gross, but me and Elvis were kindred souls because this is one of my most delicious indulgences. The peanut butter (which I realize isn’t primal but dude, almond butter just won’t cut it) gets all melty and gooey and the fried bananas are hot and sweet and the bacon so salty and crispy. To me, it’s a perfect meld of sweet and savory, my favorite mixture in the world! And this bun was the perfect vessel with which to shove it in my piehole.