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Soft, fluffy, flaky, with just a hint of crunch on the edges.
That, my friends, is a perfect biscuit.
And making a grain-free biscuit that meet all of those criteria is a ridiculous attempt and only those who are crazy should try.
I guess you could say that I am crazy.
I was dying for sausage egg biscuits this week, so I thought, why the heck not? Let’s make some grain-free butter biscuits.
Most of the “paleo” or grain-free recipes out there have coconut oil as the fat in the recipe, but I just don’t love the taste of coconut oil. So I substituted butter in here and they turned out perfect. Most of my recipes are dairy-free, but since butter doesn’t have the same effect on me that other dairy products do, I decided to make an exception this once.
Before I lose you Paleos, I made these same biscuits with olive oil and they didn’t get flaky, but they still tasted amazing, so hop on over to that recipe and make it instead.