Honey Biscuits (Paleo/AIP) are a tender, delicious alternative to buttermilk biscuits, free of gluten and dairy. Enjoy biscuits again!Jump to Recipe
When the world seems crazy, the thing I want to do is BAKE. I find it relaxing and comforting. This seemed to be the right time to share with you my recipe for Honey Biscuits, just in case you need to bake something, too.
If you have been on the Paleo/AIP diet for any length of time, you know that baking is a l m o s t impossible without the benefit of eggs, sugar, dairy, or that confounded gluten molecule. The baked goods just don’t come out exactly like we’d like them to. WE BAKE ANYWAY.
There’s just something about the warmth in the kitchen when something is baking, and the delicious smells that sneak out of the oven. It makes us – ok ME, anyway – feel at home. And Honey Biscuits? Yeah. Let’s go there.
1.) Gluten free flours can be fussy. Weighing is the best way to measure, but not everybody has a food scale. I use the “spoon-level-pour” method of measuring here.
2.) There is gelatin in this recipe to help it bind, but gelatin liquifies under heat. It is necessary to let the biscuits cool a bit before eating them so that they’ll hold together.
3.) When baking AIP, manage expectations. Nope, it won’t be exactly like the good ol’ days of all-purpose flour, but we’re not going to let that stop us, are we? 😁
4.) If you’ve successfully introduced ghee, go ahead and slather these babies with it! If not, try making a sausage sandwich using my AIP Breakfast Sausage, or just eat ’em plain.
As always, and now more than ever, I’m wishing you great love and deep healing.
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