Paleo Homemade Biscuits Recipe

Recipe provided by Chef Vanessa Musi

Some meals, like soup and Thanksgiving-day dinner, demand homemade biscuits as a side. That seems to be especially true come fall and winter, when we look to heartier dishes for warmth and comfort.

You can feel good about making (and devouring) this gluten-free, Paleo- and Bulletproof-approved homemade biscuits recipe. They’re beyond easy to prepare, and pair well with gravy.

As you may already know, cassava flour, arrowroot and potato starch are high in resistant starch. Your body can’t digest it, so it lands in your colon intact, where it gets fermented into gut-healing probiotics. What’s more, since your body can’t absorb it, it never enters the bloodstream, keeping it from getting stored as fat. Get all the details on resistant starch here.

Related: Fixing the Gut Microbiome With Resistant Starch and Probiotics

All you need to know is, this homemade biscuits recipe is 100 percent Bulletproof and 100 percent delicious.

Paleo Homemade Biscuits Recipe

Ingredients:   

• 1 cup fine blanched almond flour (preferably organic)
• 1/4 cup cassava flour
• 1/2 cup of arrowroot or potato starch
• 3/4 tsp Himalayan pink salt
• 2 tsp gluten-free baking powder (at high altitude, use half)
• 1 organic, pasture-raised egg
• 4 Tbsp cold Bulletproof ghee cut into pieces
• 1/4 – 1/3 cup coconut cream from a can (mixed well so that it is homogeneous)
• 1/8 cup Xylitol or Monk Fruit sweetener, or half of each
• 1 teaspoon Bulletproof Collagelatin
• Hemp seeds, whole flax seeds, poppy seeds, pumpkin seeds or sesame seeds to decorate
• Optional: 2 Tbsp chopped fresh herbs (such as chives)

Egg wash:

• 1 egg
• 1 pinch fine sea salt
• Mix everything with a whisk by hand

Instructions:

1. Preheat oven to 375 F. Prepare a perforated tray with a silicone mat or parchment paper.
2. Put all ingredients (except for the seeds) in your food processor and process at low speed until combined. Do not over-mix.
3. Remove the dough and put onto a silicon mat. Roll out the dough with a rolling pin until the pastry is about one inch thick. Cut with curly round biscuit cutter.
4. Put the biscuits on the baking  tray, varnish with the egg wash and sprinkle with your seeds of choice (or leave bare).
5. Bake for 10 minutes. Note: It is important NOT to over-bake. They must be tender and these biscuits tend to cook quickly.
6. Remove from the baking sheet and place on cooling rack.
7. Once cooled, slice and serve with grass-fed butter or ghee. Enjoy!

Makes 4-5 biscuits, depending on the size of your cookie cutter

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