We’ve been experimenting with gluten free eating lately, and I was craving a savory treat. I created these little drop biscuits to serve with a late brunch, to make sure the meal carried us through to dinner.
One thing I’ve found to be superior when it comes to almond meal baked goods is that I’m much less likely to eat them to excess. When I make a pan of wheat biscuits, I like to eat one straight out of the oven, then another one or two with breakfast, then maybe a fourth as a mid-morning snack. With these, we each ate one biscuit with breakfast, then packed the rest away into the pantry for later consumption. Then, over the course of the week, we ate the remaining biscuits, polishing off the last one on Saturday, a week after the date of baking. It wasn’t that they were any less delicious than wheat biscuits, just that I seemed to stay well attuned to my physical hunger cues in a way that I often don’t with foods like biscuits, bread, and pasta.
If you have not baked with almond meal or flour before: it’s not like wheat flour. These biscuits won’t really puff up and rise the way wheat biscuits do, and they have a much denser crumb. They will also make your kitchen smell amazing.
And now, the recipe.
Almond Biscuits with sun-dried tomato and basil (makes approximately 10 small biscuits)
1 1/2 c. almond flour (I made my own, but if you are looking to buy, I suspect my homemade almond flour is closest in consistency to the Bob’s Red Mill brand)
1 tsp baking powder
1/2 tsp salt
2 eggs, lightly beaten
1/2 tsp vinegar
1/4 c. sun-dried tomatoes, diced (I was using up a jar of tomatoes that had been packed in oil, if yours are packed dry, add 1 tbsp of olive oil to the mixture)
2 tbsp chopped fresh basil
1. Preheat oven to 400F and have a greased baking sheet at the ready.
2. Mix together almond flour, baking powder, and salt.
3. In a separate bowl, combine eggs, vinegar, tomatoes, and basil
4. Pour egg mixture into dry ingredients, stir until all ingredients are thoroughly combined. The dough should hold together slightly on its own, if it is completely falling apart, add a tablespoon of oil.
5. Drop spoonfuls of dough onto baking sheet and bake for 12-15 minutes, until biscuits are golden brown. Remove from oven and allow to cool.