Low Carb Gluten Free Biscuits
Fall is the time for baking, right? I’m trying to give you all lots of ideas on how to make easy, healthy baked goods, so you can serve your family the flavor of fall, without compromising their health. Last week I shared a really easy way for you to make gluten free cornbread, and now I want to share another recipe for low carb gluten free biscuits. My family loved these so much, that next time I’m planning on doubling the recipe. It was actually kind of sad how quickly the biscuits were gobbled up!
If you prefer paleo biscuits, check out this recipe from last year. The difference in these two recipes is in the flour and the fat. I like the flavor of butter in my biscuits, but Emily can’t have any dairy. Usually I substitute coconut oil for butter when I bake, but I didn’t want the coconut flavor in these savory biscuits. Earth Balance isn’t considered Paleo, but it doesn’t use some of the nasty chemicals you find in other margarine brands, so we use it on toast and I sometimes use it in baking. It tastes really good in this recipe! My paleo biscuits use mostly almond flour, and a little bit of potato starch. This recipe uses half Pamela’s GF Baking Mix
FYI, if you are not allergic to dairy, I recommend using butter, instead of the Earth Balance. Butter has medium chain saturated fatty acids, just like coconut oil, so it is stable at high temperatures and your body can metabolize it quickly, instead of storing it as fat. Earth Balance is made with vegetable oils that are not stable at high temperatures, so it isn’t as healthy (unless, like I said, you’re allergic to dairy).
I hope you can see in how I explained my ingredient decisions for this recipe that there is not one way to eat healthy. Each family has to choose what fits them best. There are some general principles that should be adhered to, when you choose food for your family (exp. less sugar, more produce, less chemicals, small meat portions, etc), but there are many ways to stick to those principles. It’s ok to make compromises here and there to make sure your diet is sustainable. Pick the compromises that work for you (like I chose to use Earth Balance, even though it’s not as healthy as coconut oil), and only use them when you really need to. Also, don’t beat yourself up by constantly questioning and criticizing your food decisions (or any decisions, for that matter)! Just do your best to feed yourself and the people you love healthy food.
Before we get to the recipe for these Low Carb Gluten Free Biscuits, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
| Servings | Prep Time |
| 10 Small Biscuits | 10 Minutes |
| Cook Time |
| 10 Minutes |
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These Low Carb Gluten Free Biscuits are the perfect addition to your fall meals! They're delicious and very easy to make! Also dairy free.
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- 1 Cup Pamela's Pancake Mix
- 1 Cup Blanched Almond Flour
- 1/2 Tsp Baking Soda
- 1/4 Tsp Sea Salt
- 1 Egg
- 3 Tbsp Earth Balance
- Unsweetened Almond Milk (to desired consistency)
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- Stir together all of the dry ingredients. Whisk the egg, then mix it together with the dry ingredients. You'll have crumbly batter.
- Use a pastry cutter to cut in the Earth Balance. Keep cutting, until you have batter that is crumbled into pea sized chunks.
- Add almond milk, one tablespoon at a time, stirring the batter until it just comes together.
- Spoon the batter onto your parchment paper and shape it into biscuits. Make them whatever size looks best to you. Mine were about a quarter cup each, and this recipe made 10.
- Bake until the biscuits are barely turning light brown and they have slightly cracked surfaces. The time depends on the size. My small ones were done in about 12-15 minutes. Enjoy!
