Breakfast Biscuits

We love biscuits.  I especially love quick and easy breakfast biscuits.  I tried so many iterations of every biscuit recipe I could find (or invent) and every try was disappointing.  Finally, I went back to basics and did some slight alterations to my pre-grain-free days biscuit recipe with a simplified flour mix and – viola – we finally had breakfast biscuits!


Breakfast Biscuits

61 g Almond Meal

62g Light Acadian Buckwheat Flour

1 Tbsp Flaxseed Meal

1 tsp cream of tartar

1 tsp xanthan gum

1/2 tsp baking soda

1/4 tsp salt

28 g coconut oil, melted

1/4 cup milk

2 Tbsp maple syrup


Preheat oven to 475 deg F

Combine dry ingredients in a small mixing bowl and set aside.  Combine milk and syrup.  Working quickly, stir coconut oil into milk & syrup with a fork and then pour mixture into dry ingredients, then mix well with the fork until dough forms.  Using fork, shape dough into ball.  Pour about 2 tablespoons of buckwheat flour on top of dough ball.  Roll ball in the dough by shaking the bowl until dough is covered in flour.  Cut into 6 to 8 pieces, roll in excess dough.  Bake on parchment lined baking sheet for 5 min. Turn off oven, but do not open oven door.  After 10 minutes, remove from oven and enjoy with jam, syrup, honey, or even plain.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s