Every. Single. Recipe. – Southern Biscuits

biscuit cover this one
Love me some biscuits!
I have been so excited to get to this recipe from Clean Eating with a Dirty Mind, I just knew it would not dissappoint, and I was correct! Nice buttery flavory, flaky on the inside, golden crisp on the edges, this is just about right!

The ingredients are right, as are the amounts..  This recipe is quick, simple, all done in the food processor…just the way I like it!

Now I want to give you my tips to streamline a little more.

biscuit mix
Absolutely follow the recipe.  When I had all the ingredients combined, I popped the processor bowl in the fridge while I prepped the surface…put away all the ingredients, laid out a piece of parchment paper and dusted it with arrowroot flour.  Dough was in the fridge less than five minutes, but kept it cool, which makes it easier to work with  I scraped the dough out onto the dusted parchment paper and dusted the top of the dough as well.  No real need for a second “top” piece of paper or a rolling pin.  The texture of the dough was nice enough to press out to the 1 inch thickness with my fingers, no problem.  I know the recipe calls for cutting 2 biscuts at once, which is a little confusing, I cut them one at a time…got three on the first round, then re dusted and pressed out the dough for the final 2 biscuits.  The dough lifted up with the cutter ever time as well, so no need for the pulling away of dough, just makes a sticky mess for me.  The last bits of dough, I plopped it on the pan as well (sad little wobbly donut shapes in my case!)  I am not easily offended by off shaped baked goods from the leftovers…I eat those!  (I don’t serve them, that would be so rude of me! MINE!)

biscuit 1
Anyway, they just brown beautifully! Start to finish was about 30 minutes, total. They disappear much more quickly! Lucky for me I was having a quiet morning on my own and did not have to share! Did I mention the aroma in the air?? Golden buttery goodness all over the house!

inside biscuit
Here is a peak at the inside! Of all the breads and biscuits I have tried Paleo style, this is as close to the real thing as it gets. Fluffy texture, not dense. And moist and buttery…in fact I was ready to spread these with butter and honey, but they really do not need a thing! Ate the first one plain, the next piece, put a little honey on it… which for some reason reminded me of “honey-wheat” bread that I used to eat a million years ago! I can’t wait to toss a fried egg on one. Take that, golden arches!
biscuit and coffee
In conclusion, this one is getting dog-earred for sure. I will make these again, they are too easy and way too delicious not too!
Let me know how yours turn out!!
AND…please share this post on all your favorite social media spots! Let’s get the word out there!!
See ya!
Kristen

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Paleo Banana Bread…my Paleo Mom’s latest inspired recipe!

mothers new banana bread

Mother loves to tinker in the kitchen. She has never met a recipe she has not changed! We giggle about it all the time. So on the weekends, she is usually out at her farm and not close to an organic store, so she makes due with what she remembered to take with her. This is of course a driver in some of the changes, like the one posted here today!

She loves her paleo breads! Usually she’s a muffin girl, but this time she made a loaf…and I imagine the kitchen smelled divine!

She sent me the original recipe which she found from Nourished and Nurtured ( http://www.nourishedandnurtured.blogspot.com ) and then she sent me what she did to it, plus this little blurb…

“Because I am leaning toward almond flour and was out of it! I played with this recipe to try to get a bread like my favorite one with almond flour.
Turned out pretty nice and Papa (that’s my husband) really liked it!

-1/2 cup coconut oil (melted and cooled)
-1/2 cup raw honey
-3/4 teaspoon sea salt
-6 eggs
-2 teaspoons vanilla
-1 teaspoon almond extract
-3/4 cup coconut flour
-1 1/2 large bananas, mashed
-2 small zucchinis shredded and squeezed in a paper towel
-1 teaspoon cinnamon
-1 tsp pumpkin pie spice

Preheat over to 350 degrees.
Prepare a standard loaf pan with coconut oil (or line with parchment paper).
In a small bowl combine the coconut oil and honey.
In a large bowl, whisk the salt, eggs, vanilla and almond. Add in the oil and honey mixture, whisk away.
Next, stir in the coconut flour until completely combined with no lumps. Stir in the mashed bananas, zuchinni, cinnamon and pumpkin pie spice.
Pour batter into the loaf pan and top with the “coconut streusel topping” below.

For topping:
-4 tablespoons shreeded coconut
-4 tablespoons palm sugar
-2 tablespoons grass fed butter
Crumble together with fingers like for streusel topping

Sprinkle topping evenly over the batter and bake for 45 minutes to an hour. (Keep checking with the “toothpick test” for doneness).

This makes a nice hearty loaf, serves 12.”