When you set out to make biscuits, you have predetermined expectations. At least I do. For me, biscuits should be soft and buttery. If they’re addicting, then you know you have a good biscuit recipe.
Wholly-molly! These biscuits were an instant “yes!” Buttery and soft, kinda unique in flavor because of the cashews – I made them drop biscuits and we enjoyed them with tomato soup. But the “wow-factor” came with a little spread of Maya’s Raspberry Cranberry Jam – insanely good.
The second time I made them, I used a small biscuit cutter – served them warm with local honeycomb and 100% grass fed NY butter (85% butter fat). An incredible treat – put this recipe on your to-do list!
For those of you who don’t know Caroline, she is a Nutritional Therapy Practitioner and author of the cookbook All American Paleo Table and blog Colorful Eats Nutrition, living with Type 1 diabetes since the age of 20.
Without further ado, meet the creator of Morning Butter Biscuits, Caroline Potter…
NC: What’s your favorite recipe in the book?
CP: Can I have two, because it’s just impossible for me to only pick one! The Morning Butter Biscuits for sure – I just can’t stop eating them, and the smoked baby back ribs (page 98 in her cookbook All-American Paleo Table), because my husband makes them perfectly!
NC: You can invite five people to dinner (living or not). Who would you invite?
CP: Audrey Hepburn, Julia Child, Mimi Thorisson (she’s a famous French blogger!), Korie Robertson and my husband – all because they inspire me!
NC: Which cookbooks or blogs inspire you?
CP: Jenni Hulet of The Urban Poser is my absolute favorite, mostly because her photography is completely amazing and always inspires me. I also appreciate the passion and love she brings into creating tasty and beautiful food.
NC: You can have one dessert for the rest of your life, what would you choose?
CP: Chocolate Ice Cream (the recipe on my blog is my favorite!)
NC: Best advice you can give someone looking to change his or her diet.
CP: Keep at it, you aren’t going to change overnight, but you are in this for life and changing your diet will impact so many other areas of your life for the better! Also, don’t forget to treat yourself occasionally, yes really eat healthy desserts because then you won’t be tempted by the unhealthy ones!
Morning Butter Biscuits from All American Paleo Table
Gluten Free • Grain Free • Soy Free
Yields 16 mini biscuits or 8 regular
Original Recipe written by Caroline Potter, Colorful Eats Nutrition, All American Paleo Table
3 cups organic raw cashews (whole or pieces)
3 tablespoons organic coconut flour
1 teaspoon grass fed gelatin
1 teaspoon baking soda
1/2 teaspoon double-acting, aluminum-free baking powder
1/4 teaspoon sea salt
6 tablespoons grass fed butter, softened
2 farm fresh, organic pasture raised eggs
1 tablespoon raw local honey
2 teaspoons organic apple cider vinegar
Preheat oven to 350°F. Line baking sheet with parchment paper.
Add cashews, flour, gelatin, baking soda, baking powder and salt to food processor bowl. Process until nut flour begins to form – be careful not to turn into nut butter.
Add butter, eggs, honey and vinegar. Process until dough starts to form. Note, it will appear wet and more batter like – this is ok.
To make drop biscuits*: use a large cookie scoop (or tablespoon), scoop batter onto parchment lined pan – leaving space around each for spreading.
To make cut biscuits: grease hands with a bit of coconut oil or butter (food prep gloves work really well for this), gather dough into a ball, pat down into 1/2 inch thickness, cut biscuits with biscuit cutter, place on parchment. Gather dough scraps and repeat process until all biscuits are formed.
Bake for 16 minutes (regular biscuit size may need up to 18 minutes), remove from oven, allow biscuits to cool for 5-7 minutes.
*Radical Homemaker Quick Tip*
Serve these delicious biscuits with a bowl of soup or a dollop of homemade strawberry jam. Even better, spread with Whipped Honey Butter.
*Drop Biscuits = made by dropping biscuit dough from a spoon onto a pan