Granny's Biscuits

Everyone who visited my house growing up came in through the back door, wiped their feet and nodded or spoke to "Granny", my grandmother, who spent almost every waking hour in the kitchen.  Along with preparing amazing meals while both my parents worked, she made biscuits for us for dinner every night of my life.  They were always perfect.  The centers were moist and soft while the outsides were crisp and flaky.  They offered just a hint of tartness to counterbalance the homemade jelly or apple butter that was ever present on the table.  It was by her side that I learned to cook.  Is there any wonder why I developed such a love for food?  

I was recently challenged by a friend to produce a passable biscuit for "bariatric friendly biscuits 'n' gravy."  After several spectacularly unsuccessful attempts I believe we have a potential candidate, although, with all my skills I will never reproduce that perfect biscuit made by my "Granny."  

Coconut flour is intensely dry and requires far more liquid that the nut flours.  It can also contribute a coconut taste, so I avoided reinforcing that by upping the "tartness quotient" and shunning the use of coconut oil and coconut milk in the recipe.  

Have all ingredients at room temperature before mixing.

6 Tbs coconut flour
6 Tbs lard, vegetable oil or unsalted butter melted
2 eggs
2 Tbs yogurt or milk (whole, almond, soy or buttermilk - my favorite) 
1/4 tsp. baking soda
1/4 tsp buttermilk blend (optional)
1/2 tsp apple cider vinegar


Preheat the oven to 350 F
Line two baking sheets with parchment paper.
Mix together the coconut flour, lard/oil, eggs and yogurt/milk. Let sit for 5 minutes.  The batter will thicken slightly.
Mix in the baking soda, optional buttermilk blend and vinegar. Drop spoonfuls of batter onto the baking sheets. 
Dip a spoon in water or oil and use the back to spread the batter into smooth circles about 1/2” thick. The batter will not spread very much when baking.
Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.

Cook's Notes: Cover with a little bacon or country ham, a poached egg and hollandaise for "Southern Eggs Beauregard."  Add 2 Tbs of your favorite sweetener to the mix for the perfect base for Strawberry Shortcake - or mix in 2 finely minced garlic cloves and a tablespoon of chopped fresh herbs. Serve with chili or soup. Add cinnamon and top with cream cheese for a cinnamon roll.  Cut in half to make a sandwich for breakfast or lunch.  Add 1/2 cup grated cheese and 1/4 tsp cayenne to make cheese biscuits.  -OR- break them open and smother them in your favorite sausage gravy - but I'll leave it to YOU to figure out how to make sausage gravy healthy!!