Real Deal AIP/ Paleo Biscuits
Flaky biscuits don’t have to be a thing of the past on the AIP diet. These biscuits are gluten free and paleo and will make you think you’re cheating.
Growing up, one of my all time favorite foods were biscuits…. hot and flaky, fresh from the oven, smothered with butter or topped with creamy sausage gravy. SORRY! I know that wasn’t the best picture to paint, but hold on…I can help you have that dream come true again.
But first, let’s talk about biscuit making for a minute. There’s got to be someone out there who can relate. When I moved into my first apartment I decided it was time for me to make biscuits. So, I called the FUNDI (that’s Swahili for expert)- my grandma.
She had been making perfect, flaky biscuits from scratch for years. I asked for the recipe and I’ll never forget her answer… well, you mix some flour and baking powder and then quickly work in some shortening and add some milk til it feels right – but careful you don’t over mix…. How much of those ingredients? Well it depends on your kitchen and the air temperature. What? Would I ever be able to make biscuits?
She did give me some estimates, but my first biscuits were a flop. For my second attempt I had her on the phone the whole time talking me through the process and I started to get a feel for biscuit making. BUT, that was long before my AIP days.
When I first went gluten free I found a doable biscuit recipe (but it used almond flour & eggs). And, since being AIP I’ve tried, too many times to count, to create biscuits…some were gooey, some were hard, some had a weird texture. I just wanted biscuits again! Would my dream ever come true?
And then, I figured out what I had been doing wrong all along and ta-da…. BISCUITS!!
The missing ingredient was lard!
I’ve tried with coconut oil (too gooey) and palm shortening (ok), but the lard was the trick!
Now, these aren’t exactly what you remember ordering at the cracker barrel, but they hit the spot for me and I think they will for you too. They’re great hot out of the oven with some lard (yes lard) spread on them, they’re great for dipping in soup or chili, and they toast up well in the oven or on the stove top for leftovers (like you’ll have any leftover – stop kidding). I even ate one toasted and topped with celeriac mash & stir fried pork and it made me think of biscuits and sausage gravy. 🙂
It’s Biscuit Time…
- 1 cup cassava flour
- 3/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 3 Tablespoon lard – cold (or frozen & grated) + more for the pan & brushing on the biscuits
- 1 Tablespoon lemon juice or apple cider vinegar
- 1 teaspoon honey (optional – I like them both ways)
- 1/2 cup (+ 2 Tablespoons) coconut milk – full fat – cold
- in a small bowl, combine lemon juice, honey and very cold coconut milk – and place back into fridge
- pre-heat oven to 400F / 200C
- place your baking pan (with a bit of lard) in the oven to heat up
- mix your dry ingredients in a bowl with a fork
- cut cold lard into tiny cubes – or if possible, freeze before use and grate off 3 T worth
- using the back of a fork or a pastry blender, gently incorporate the lard into the dry ingredients until it looks like tiny little peas
- mix in the wet ingredients with a fork until just combined – at the end you’ll have to work with your hands, but work quickly so the lard doesn’t melt
- divide the dough into 6 pieces and quickly (without messing with the dough too much) form biscuits by hand
- remove hot pan from oven and place biscuits on pan about 1/2 an inch apart
- bake for 16 minutes then brush the tops with more lard and bake 5 more minutes
- serve immediately and hot
- – if you have leftovers, allow to cool and then store in a sealed container on the counter for 2 days – split open and toast to enjoy the next day
* Biscuit making is an art and always takes some experimentation….you might need slightly more or less coconut milk…or oven temp could vary from 375-425 (all ovens are different)
* If you made biscuits pre-AIP, you’ll recognize when the dough ‘feels’ right (remember – that’s how my Grandma taught me to make biscuits
* The dough should feel light before putting it in the pan -this is why you don’t overwork it