Almond Flour Drop Biscuits
On the day I made these biscuits, I deadlifted 175 for 3 reps. Twice. And I think I could've done more.
I've done this once before but never for reps, and never believing that I might be able to do more.
You read it here first, folks: biscuits = deadlift PRs.
This biscuit recipe is from one of my favorites, Elana Amsterdam of Elana's Pantry. When I first started experimenting with "alternative baking" (in other words: using ingredients other than white and wheat flours, white sugar, vegetable oil, etc.), her recipes inspired me to keep going down this new path of eating, cooking, and baking with more real, whole, nourishing foods. The biscuits are made from almond flour, coconut oil, eggs, and a little honey. So simple and good!
I made these biscuits as-is, no changes necessary, and made them into better-for-you breakfast sandwiches with spinach and an egg fried in coconut oil (runny yolk, natch). I made them as drop biscuits, which means no pesky rolling and cutting biscuits.
Get on these, FLF Girls! And if they inspire you to hit the gym and lift really heavy things, all the better. Don't forget to snap a pic of the biscuits, the deadlifts, or both) and tag us on Instagram: #FatLossFoodies #FLFGirls!
Yield: 7 biscuits
2 ½ cups blanched almond flour (*I used half blanched, half un-blanched)
½ tsp. sea salt
½ tsp. baking soda
¼ c. melted coconut oil
2 large eggs
1 Tbs. honey
1. Preheat oven to 350. Line a baking sheet with parchment paper. Set aside.
2. In a medium bowl, combine almond flour, salt and baking soda. Whisk to combine.
3. In a large bowl, combine melted coconut oil, eggs and honey. Stir to combine. Add dry ingredients into the wet until it forms a dough.
3. Using a 1/4 c. measuring cup, scoop out dough and place directly on parchment paper-lined baking sheet. If you want more of a round biscuit, shape it lightly with your hands, keeping in mind these won't rise as much as traditional biscuits (so don't pat them down too much). Repeat with remaining dough.
4. Bake at 350° for around 15 minutes, until biscuits are lightly browned on the bottom and around the edges. Let cool and serve with good salted butter, honey, or make into sandwiches. Keep in sealed container in the fridge.