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Paleo Morning Butter Biscuits from All American Paleo Table

Sep 9, 2015

Grain Free Morning Butter Biscuits by Colorful Eats

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!Grain Free Morning Butter Biscuits by Colorful Eats

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!

Grain Free Morning Butter Biscuits by Colorful Eats

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

*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.

Comments +

  1. Robyn

    September 13th, 2015 at 12:18 am

    I got the email with this recipe for Butter Biscuits and couldn’t wait to try them. I had to go out to get a few ingredients but OMG they are worth every minute, dollar and mess I’ve ever made! I had to put some in the freezer to keep from eating every single one of them. I’ve only tried this recipe as well as the fig pistachio granola which I adore but I immediately ordered the cookbook after trying these yummy biscuits….thank you Caroline!

  2. Caroline Potter

    September 14th, 2015 at 3:01 am

    ah you have no clue how happy this makes me! Thank you so much for your sweet words and I am glad you loved them!

  3. Sue J

    November 24th, 2015 at 2:52 am

    BEST biscuit recipe EVER! And so easy to put together!!! Great out of the fridge and the freezer!!!!! Thank you!!! By the way, do you think one could substitute almond flour for the cashew flour? Almond flour is a little less pricey than cashew "flour"!?!

  4. Caroline Potter

    November 24th, 2015 at 7:24 pm

    so happy you love them! They are just my favorites 🙂 I can’t make any substitution recipes and don’t recommend using almond flour as the cashews are what make this recipe. Buying cashew pieces in bulk is pretty inexpensive however, I would check nuts.com!

  5. Leigh

    December 19th, 2015 at 4:40 pm

    I am excited to try these! If I want to freeze them, would it be better to freeze raw or to bake, freeze, then re-heat? I’m hoping to get your cookbook for Christmas, and I can’t wait!

  6. Caroline Potter

    December 23rd, 2015 at 6:10 pm

    Yes, I always freeze about half the recipe after they have cooked an cooled!

  7. Rachel Goldstein

    March 14th, 2016 at 6:48 am

    Should the butter be unsalted? Thank you!

  8. robyn gonzales

    November 13th, 2016 at 3:12 pm

    I posted about a year ago how wonderful these biscuits are. I still think so! Just as a side note I have your recipe book and am making my menu plans for Christmas. My 34 year old son was diagnosed as Type 2 diabetic a few years ago and since then changed to Type 1. I am an R.N. so I am inundated by well-meaning friends as to the "proper" diabetic diet. I know better so am I stressing out over Christmas day? You betcha! But I’m also very happy and excited to try new things to make my son love this day as much as I love him! I’m also hoping he will see that he can eat things he loves without all the junk. He and his new wife live out of state so I plan to send them your cookbook in hopes they will take the time to do this for themselves! Sorry for rambling….thank you again Caroline!

  9. Colorful EatsGrain-Free Browned Butter, Fluffy Hazelnut Pancakes - Colorful Eats

    January 25th, 2017 at 12:38 pm

    […] with the exception of these maple sea salt R(x) bars, I truly have missed grain-free pancakes, my morning butter biscuits and other homemade […]

  10. Jennifer

    July 6th, 2017 at 10:16 pm

    These sound amazing! Any suggestions for a cashew substitution? I am allergic to tree nuts…

  11. Caroline Potter

    July 30th, 2017 at 11:39 am

    No cashews is what makes this recipe unique 🙂 Sorry about that!

  12. Caitie

    July 24th, 2017 at 1:11 am

    I’m looking for a good grass-fed gelatin any chance you can recommend one?

  13. Caroline Potter

    July 30th, 2017 at 11:38 am

    Vital Proteins! Click the link in the recipe 🙂

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