Are you ready to have your mind blown? These Morning Butter Biscuits are the bomb diggity! They are the most perfect, delicious Paleo biscuits I have ever had in my life. They are so easy and quick to make too! Let’s just say, these didn’t even last 24 hours in my house. They flew off the baking sheet! Caroline nailed it with her new cookbook All American Paleo Table. It is filled with delicious classic and new recipes and make them Paleo friendly with ease.
The photography is out of this world and not to mention every single picture has me drooling. This book has given me the ability to always have something to make that everyone will like. Caroline has made this book a Paleo staple that EVERYONE needs in their kitchen asap! Now I’m going to get back to eating my Morning Butter Biscuits! Thank you Caroline, for bringing home cooking, home!
- 6 tbsp butter*
- 3 cups (435 g) raw cashew pieces
- 3 tbsp coconut flour
- 1 tsp grass-fed gelatin
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp raw honey
- 2 eggs
- 2 tsp apple cider vinegar
- Coconut oil for greasing hands
- *Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.
- Slice butter into small cubes and set aside to soften for 15 minutes.
- Preheat oven to 350°F, adjusting the rack to the bottom portion of the oven. Line a baking sheet
- with parchment paper.
- Add 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
- Finally, add the 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 baking sheet about
- inches apart, as these biscuits do expand a bit. Repeat the process to form all 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 biscuits to cool on baking
- sheet for 5 minutes, so they firm up.
- Best served warm.
” These biscuits are my absolute favorite baked creation. Cashews have a light, mellow flavor, so
you will hardly notice that the biscuits are made with nuts and that they are very low in
carbohydrates—a great staple to keep in the kitchen. These are slightly denser than their
gluten-filled predecessors, but are so buttery and delicious that you will probably want to eat
more than one—yes, I can say that with experience! I like to freeze any extras to keep on hand
for a snack or bit of comfort food because if you are anything like me, you will probably be
craving these!”- Caroline Potter (Colorful Eats)
This is my beautiful sister enjoying these biscuits before she left to go back to Israel! She made me make her a few batches to take back with her!