These Paleo Buttermilk Drop Biscuits are gluten, dairy, & yeast-free. No rolling, kneading, or cutting out biscuits is necessary...super quick and easy! They are sure to be your new favorite way to make biscuits!
Just because I started eliminating grain, gluten, yeast and dairy from my diet, doesn’t mean I had to give up all my favorite baked goods that I grew up loving like: breads, bagels, cookies, brownies and biscuits. And I sure wasn’t going to deprive my family. We enjoy all of those same comfort foods, but just with a few healthier ingredient swaps.
I have been recreating our favorite recipes for over 20 years now, so I promise you, we have not missed out at all. The only thing missing is the inflammatory side-effects that would arise with traditional flours, oils and sugars. Thankfully the side effects are a thing of the past. So now we can enjoy classic, delicious recipes and feel good afterwards.
These buttermilk drop biscuits are my go-to weekend breakfast food that I love to serve my family. We have a tradition on most Saturdays where I prepare a big breakfast/brunch, (that includes these biscuits). I love the fact that I don’t have to knead or cut out the dough…who has time for that anyway?
I’m so busy around here, I need quick & easy which is what inspired this recipe. They are really good on their own, but drizzling them with a little raw honey or naturally sweetened strawberry jam just takes them right over the top. And sometimes I’m in the mood for biscuits-n-gravy, so I make my homemade gravy which is oh-so-good. I will have to share that recipe soon.
The ingredients used here are what I always have on hand in my pantry. In fact, most of my baked good recipes include the ingredients you see listed below. These three gluten-free flours, (almond, tapioca & coconut), work so well together. I love using almond & coconut flour to keep it low carb/high protein, and then tapioca to give it the perfect soft & chewy biscuit texture.
Yeast is a type of single-celled fungi that lives in colonies and requires moisture and warmth to thrive. We all have yeast in our bodies naturally; typically these are kept in check by beneficial bacteria and our immune systems. However, when either of those things become compromised, yeast can flourish and cause health problems that can be difficult to diagnose...because most doctors don't believe that yeast can be the root cause. But thankfully, there are many physicians and researchers who have published that yeast does cause serious health problems in some people.
If you want to learn more about this topic, visit Doug Kaufmann at knowthecause.com. I've been a fan of Doug's for almost 20 years. Because of what I have learned through his wisdom and insight, it started me on a journey of studying & researching food and ingredients myself. Some of the first foods I eliminated from my diet were yeast, corn and peanuts because of the mycotoxins (mold spores) that they carry. I know without a shadow of a doubt that because I keep these foods out of my family's bodies, we are living a better quality of life. I've seen and witnessed it first hand!
I promise you, you don't have to use yeast at all. You can incorporate baking powder in place of yeast. Baking powder is a commonly used leavening agent in baked foods. The carbon dioxide gas bubbles in baking powder will leaven your bread, without any need for yeast. I've never purchased or used yeast in my baking, but have enjoyed all my favorite baked goods for years. Do make sure your baking powder is aluminum and corn-free.
You might be wondering why I call these “buttermilk biscuits” when they are dairy-free…its actually quite intriguing and such a miracle. When you combine unsweetened almond or coconut milk with apple cider vinegar, you get dairy-free "buttermilk". Simply amazing!
If you decide to make my biscuit recipe, make sure to use these flour brands, especially the coconut flour. Most all coconut flours absorb so differently. I've included all the links below and where to find each ingredient.
These biscuits are best right out of the oven, but can last a couple of days in an airtight container. I like to make several batches and freeze them for later. They are just as fresh & delicious after popping them in the microwave for about 30 seconds. I hope you give these a try and love them as much as we do. Let us know if you do!
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