Paleo Biscuits

My Charming Companion was jonesing for some biscuits last weekend, so after looking for some recipes online, we found one that seemed promising. I've made these twice already and thought they were great each time - I might have made them again this weekend, but the HOT weather suggests I might wait til later in September to try these again! 

Anyway, these biscuits are sort of cornbread like in consistency - not particularly fluffy, maybe more scone like. I have not had them a la english muffins for Eggs Benedict, but I think they would be great for that. They would be excellent with fruit and whipped cream/coconut cream for strawberry shortcake. So far I've had them with a bit of butter and honey or jam (delicious), or with a scrambled egg and some bacon or sausage (also delicious and very filling).

These are really easy, and do seem to have some variation depending on coconut flour. The original recipe calls for 1/3 c of coconut flour, but I've had to use more than that both times. I use Bob's Red Mill Coconut flour, and it may be that that brand just absorbs less liquid. I noticed that the Seward now carries Coconut Secret brand coconut flour (cheaper too), so I'll experiment with that to see how things turn out. In any case - go for consistency here, rather than an accurate measurement. You want the biscuits to look like the picture below before cooking - where you can actually shape them a bit. I've used both melted butter and melted coconut oil and both were good. The butter version was a little less coconut-y tasting. I do wonder if using chilled butter that you grate/cut into the flour will give a puffier biscuit - might be worth a try.

Paleo Biscuits
1/2 c coconut flour (Bob's Red Mill - use less flour if other brand)
5 T butter or coconut oil, softened or melted
4 eggs
5-8 drops stevia (optional)
dash of salt
½ tsp baking powder

1. Preheat oven to 400 degrees.
2. Mix dry ingredients (flour, salt and baking powder) and add butter. It will be a thick paste if you use melted butter/coconut oil. Next add the eggs and stir well to get any lumps out of the batter. Add more flour if needed to achieve a batter that is not runny and that you can form biscuits with.
3. Using your hands, form dough into 6-8 biscuits. They should be about 1/2" thick (they only rise a little, so you could play with this a bit if you want to try thicker).
4. Bake for 12-16 minutes until just starting to brown.

Yum. I'm excited to try these in the fall/winter with chili or stew, or maybe as a topping on a fruit cobbler. Enjoy!