Biscuits & Jelly

Blogging is my hobby… one that I can stick with. I’ve been cooking or baking as long as I can remember. I love it and what I love best is sharing everything with all of my readers. I hope to provide you with delicious, healthier recipe swaps for some of your favorite foods…. like biscuits. Holy smokes, this biscuit recipe turned out SO MUCH better than I expected. If you’ve ever tried baking with coconut flour (and no eggs), you’ll know how hard it is! I’ve really experimented with it because it is one of the few flours that I can actually eat. Plus, it is fairly cheap and provides great nutrients. This was kind of a lucky success as I was hoping to just get a better grasp of baking with this tricky flour. This recipe is very easy though, you could easily substitute whatever flour you like or have to create tasty biscuits. Makes 10 biscuits

Biscuits & Jelly

2 cups all-purpose flour (my favorite Paleo blend is here)
2 tsp baking powder
1 tsp cream of tarter
1/2 tsp salt
1/2 cup palm shortening (or butter)
1 Tbsp honey
3/4 cup vanilla almond milk
Your favorite jam or jelly

In a mixing bowl, combine flour, baking powder, cream of tartar and salt. Add in palm shortening and mix until coarse crumbles are present. Add in honey and milk and mix until just combined. Form dough into about 2 inch balls. Place on a baking sheet and make an imprint in the center using a spoon or your thumb. Spoon about a teaspoon of your favorite jam into the wells. Bake at 400 for about 15 minutes or until slightly brown. Let cool about 10 minutes before serving.



Whip up this EASY pumpkin butter to add into your biscuits for a great fall treat.

1/2 cup pumpkin puree
1 tsp molasses or honey
1/2 tsp ground cinnamon
1/8 tsp nutmeg
Stir until combined and spoon as you would jam.

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