Morning Butter Biscuits

5 from 1 vote

I am pretty excited to get to share these Morning Butter Biscuits with you. Don’t they look amazing? And of course, they are grain free and made with only real ingredients. I bet your taste buds are watering already!

Prep Time15

Cook Time18

Total Time33

Course: Breakfast

Cuisine: American

Servings: biscuits

Calories: 208kcal

Author: Dr. Erin Carter

Ingredients

6 tablespoon butter*
3 cups raw cashew pieces
3 tablespoon coconut flour
1 teaspoon grass-fed gelatin
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon sea salt
1 tablespoon raw honey
2 eggs
2 teaspoon apple cider vinegar
coconut oil for greasing hands

Instructions

Slice butter into small cubes and set aside to soften for 15 minutes.
Preheat the oven to 350°F (176°C), adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
Add the 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.
Next, add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
Finally, add the softened butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
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 the baking sheet about 3 inches (7.6 cm) apart, because these biscuits do expand a bit. Repeat the process to form all the biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
Bake for 16 to 18 minutes, then remove from the oven and allow the biscuits to cool on the baking sheet for 5 minutes, so they firm up.
Serve warm with butter, Blackberry Skillet Jam (page 32) or White Sausage Gravy (page 46).

Notes

* Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.

Nutrition