When Danielle told me her sad news, I was completely brokenhearted for her. As a mother to three girls I have so much empathy for what she must be going through. I wanted to do a guest post here today to give Danielle and her family time off while they go through this difficult period. You're constantly in my thoughts and prayers, Danielle.
Many many years ago, I ate at McDonald's. In both high school and college I would pick up a Bacon, Egg & Cheese Biscuit on my way to class. And on days that I didn't go through the drive-through I often made Bisquick biscuits in the morning. I was obsessed with biscuits and fast food I guess. Although I wish I had never eaten so poorly, I can't be ashamed of my younger self, because I didn't know that it was unhealthy at the time.
I started learning how to eat healthy in my early-twenties. When I was diagnosed with celiac disease I learned even more about food and where our food comes from. I removed gluten and eventually all grains from my diet. To treat my skin and my 10-year struggle with endometriosis I also stopped eating dairy. Getting rid of the dairy had an unexpected bonus as well: My husband's attention deficit disorder vanished! It was crazy how many issues we were treating by eating differently. But cooking was never my passion. Eating was! My family and I were healing our health problems, but I couldn't bare the thought of never eating my favorite foods again.
I didn't set out to recreate the Bacon, Egg & Cheese Biscuit, though. I set out to create recipes that use the wet almond meal leftover after straining homemade almond milk. After making two kinds of cookies with the leftover wet meal, I decided to try biscuits. I thought they might be yummy with lard, which I always have in a glass jar in my fridge. And that's how it happened.
You can add shredded cheddar (dairy or non-dairy) to the biscuits if you want. I've also made them with 1/2 cup of sundried tomatoes, finely chopped, in place of the bacon – yum! And if you don't want the biscuits to taste like bacon at all, then use ghee or palm shortening rather than lard.
I hope you love these biscuits as much as I do! ♥ Kelly
Kelly is the author of three gluten-free and paleo cookbooks. She has lovingly recreated all of her family's favorite recipes as they use food to transform their health. You can find Kelly on The Spunky Coconut Facebook, and Instagram. Get Kelly's free eBook when you join her weekly newsletter, and never miss a recipe or subscriber giveaway!
Any suggestions if you can’t have almond meal?
I don’t know how to make these nut-free. I know PaleoComfortFoods.com has a biscuit made with coconut flour that I’ve been meaning to try 🙂 -Kelly
If you don’t have 2 cups of wet almond meal how much almond meal/ flour and how much liquid do you substitute with?
I’m sorry, I don’t know. It would take some testing to figure out. -Kelly
Kimberly Harding Sweet
I think my teenager would love this. I don’t make my own almond milk though, so how much almond flour would you recommend? My thoughts are with you and your family too Danielle.
I haven’t made these with dry almond flour. It would take a few rounds of testing to figure out how much to use, and I’m not sure the results would be the same. It’s probably around a cup of wet almond meal. -Kelly
What can replace arrowroot flour. I’m scd and that’s not allowed. Could I replace with coconut?
Elena @ www.wholesomestyle.com
What a great gift to Danielle.
These biscuits look so good. Will have to try them!
Kelly, If you can’t have almond meal, I think I would try cashew meal. But I haven’t tried it.
Has anyone tried this without arrowroot? It is not allowed on SCD.
Kelly – I have a bunch of frozen pulp from all the almond milk/cream I’ve made. Do you have an estimate for how much pulp to use? I’m guessing maybe right around one cup? TIA
Hi Kelly, do you think bacon fat would work in place of the lard? I haven’t baked with either lard or bacon fat but I have a large container of bacon fat just hanging around my kitchen!
Weigh 2 cups of blanched almonds. Then weigh your almond meal flour to that measurement. Add a few cups of water to the flour and then strain.
These biscuits are AMAZING!!!!! I have not eaten a biscuit in over 10 years. Seriously Kelly, thank you so much for inventing a recipe to use up all that wet almond meal. They smell like Bisquick biscuits baking in the oven but taste oh so much better (from what I can remember). I used palm shortening and left out the bacon because I wanted to try them plain then added a dash of salt. Nothing like warm biscuits from the oven with some grassfed butter. Now I’m excited to make more almond creamer 🙂
Thank you for this wonderful recipe! Amazing use for wet almond pulp! I would add a bit of salt though if you don’t add bacon (which I didn’t). Thank you Kelly and also Danielle.