Growing up, my dad used to make these biscuits nearly every weekend called “drop biscuits.” They were my favorite! I covered them in butter and honey, and ate probably more than I could count. Now that I’m completely grain and gluten free, I thought it would be fun to try to recreate my dad’s drop biscuits in a paleo-friendly form, and it worked! These are really awesome slathered with ghee and honey or fruit sweetened jam! These make for a great weekend treat! Let me know if any of you are interested in a completely nut-free version of these biscuits, and I’ll get to work on perfecting the recipe! Happy baking!
** Update – I added 1 tsp. of apple cider vinegar to avoid any possible metallic aftertaste that the baking soda can cause. I also reduced the amount of baking soda to 1/2 tsp. They’re even better than before!
- ¾ cup almond flour
- 1 tbsp coconut flour
- ¼ cup ghee, softened (or palm shortening/grassfed butter)
- 2 eggs
- 1 tsp apple cider vinegar
- ½ tsp baking soda
- ½ tsp salt
Makes 8 biscuits
- Preheat your oven to 350 degrees. Line a baking sheet with parchment paper.
Place all of the ingredients in a food processor, and pulse until combined. Scrape down the sides if needed.
**No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
Drop large spoonfuls of dough onto the parchment lined cookie sheet. Bake for 18-20 minutes, or until the tops are lightly browned and the biscuits bounce back when lightly touched. Enjoy!