Oh my goodness, my cookbook releases in just one short month!!!! I wish you all could see how insanely excited and nervous I am…like can’t fall asleep at night nervous because I want your “Apple Pie” and “Hot Dogs on a Stick” from my book to turn out as perfectly for you as they do for me!  Yes, these are the things that keep me awake at night!  I poured my heart and soul into this book and just can’t wait to share it with you all!

But today, I am sharing a recipe from my cookbook, All American Paleo Table, and what is more American than biscuits, right?  These grain-free biscuits are my all time favorite baked good I have ever created, so I just had to share them as a sneak peak!

The great thing about these biscuits is they are not only amazing and so versatile, but if you are a beginner baker or new to “grain-free/paleo” baking, this recipe is for you!  They are easy as pie, and I must say I can practically make them in my sleep, well that is also due to the fact that I tested them endless times!

Made with cashews, these Paleo morning butter biscuits are so light in flavor that you will hardly notice they are made from nuts! I know a lot of people have a hard time with almonds, myself included, so you will not see a lot of recipes in my cookbook made with almond flour, but rather an assortment of other nuts and most of the recipes are actually nut free!

Seriously, these biscuits are so buttery and scrumptious! When I first created them, I literally couldn’t stop eating them! I think I ate like 4 in one day…oh my goodness, no judging! You also will see this recipe featured in my “blackberry skillet jam,” “white sausage gravy and biscuits” (my husband’s personal favorite!) and the “chicken pot pie” in my cookbook!

Whenever I make a batch, I usually freeze half of them and so that I can pull them out of the freezer for a quick breakfast or snack, or even dessert.  Yes, these are frequently dessert for me, especially when I have leftover lemon curd and whipped cream in the refrigerator!

You can pre-order my cookbook here so that it arrives on your doorstep on October 6th! It also will be available in Barnes & Nobel, Costco, and so many more places so be sure to keep an eye out.  

Paleo Morning Butter Biscuits from All American Paleo Table

A grain-free and gluten-free biscuit made from cashews for a light flavor and the most buttery texture.  Ever so simple to make, these Paleo friendly biscuits from All American Paleo Table will become a staple in your house too!

makes 8 biscuits—19g carbohydrates per biscuit

Ingredients

• 6 tbsp butter*
• 3 cups raw cashew pieces
• 3 tbsp coconut flour
• 1 tsp gelatin, preferably grass-fed
• 1 tsp baking soda
• 1/2 tsp double-acting, aluminum-free baking powder
• 1/4 tsp salt
• 1 tbsp raw honey
• 2 eggs
• 2 tsp apple cider vinegar
• Coconut oil for greasing hands

*Ghee or palm shortening can also be used for stricter dairy-free but I prefer the taste with butter.

Directions

• Slice butter into small cubes and set aside to soften for 15 minutes.
• Preheat oven to 350°F, adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
• Add cashew pieces to the bowl of a food processor and blend for about 30 seconds or until a smooth nut flour begins to form. Be careful not to turn into nut butter.
• Next, add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
• Finally, add the butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
• Lightly grease your hands with coconut oil. Pinch off a small handful of dough and shape into biscuits, using your fingers to form a smooth top and round shape. Place on baking sheet about 3 inches apart, as these biscuits do expand a bit. Repeat the process to form all biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
• Bake for 16 to 18 minutes, then remove from the oven and allow biscuits to cool on baking sheet for 5 minutes, so they firm up.
• Best served warm.

This & That

• I chose to use raw cashew pieces as they are much more cost effective than whole cashews.