So I’ve never really been a biscuits type of gal. I didn’t have them much growing up, and just never understood how people could rave so much about them. Why wouldn’t you just go for a scone or muffin instead?
Well, that all changed when I had the most delicious goat cheese & herb biscuit at the bakery on my block (A Baked Joint- if you live in DC, you should check it out). My friends had talked about these biscuits, and I finally decided to give it a shot one day when I needed a filling breakfast on the go for a long hike. Immediately, I was in love. Wow. I wanted one every day. But I knew it wasn’t the healthiest thing in the world, which is why I set out to find a biscuit I’d feel better about eating 3-4 days/week and could take to work as an on-the-go breakfast.
With almond flour, eggs, and coconut oil, these biscuits are super filling and will stave off any stomach rumblings until lunch. Add a fried egg and some sautéed spinach to make a more wholesome breakfast.
Paleo-ish Goat Cheese & Herb Biscuits
Makes 8-10 biscuits
- 1.5 cups almond flour (224g) + 1 cup oat flour* (100g)
- heaping teaspoon baking soda
- 3/4 teaspoon sea salt
- 1/4 cup coconut oil, not melted
- 2 eggs, whisked
- 1 tablespoon freshly chopped rosemary
- 1 tablespoon freshly chopped chives
- 1-2 oz. goat cheese, crumbled (add/subtract as you want)
*I’ve successfully done this recipe with 2.5 cups almond flour, so if don’t have oat flour on hand, or want to make this 100% paleo, this is an option. You can also make your own oat flour by processing oats in a food processing until very fine. Just make sure to remeasure, as 1/2 cup oats will not yield 1/2 cup oat flour (it will be less).
Preheat oven to 375.
Combine almond flour, oat flour, baking soda, and sea salt in bowl. Mix thoroughly to combine.
Take 1/4 cup coconut oil and chop into small 1/4” pieces. It’s okay if it’s a little melted and messy. Add coconut oil into flour mixture and cut using a pastry cutter. If you don’t have a pastry cutter, you can just add in the coconut oil, melted, with the eggs. Using the pastry cutter will result in an airier biscuit texture, as this is traditionally done with most biscuits and scones. If using a pastry cutter, you should end up with a flour texture that looks like the picture to the right.
Add in whisked eggs and using a spatula, mix thoroughly to combine. The dough will be quite thick and dry, but should not crack. Stir in rosemary, chives, and goat cheese.
Using an ice cream scooper, scoop 1/4 cup-size balls of dough onto an oiled baking sheet. Lightly flatten each ball with your hand. Place in oven for about 18-20 minutes.