Updated: Feb 11, 2020
You're mad because all the good stuff like biscuits and jam aren't on the plant paradox diet. My lectin-free biscuits and jam recipe will turn that frowny face upside down : )
Those flaky buttermilk biscuits you know and love (and miss) are on your mind lately. You used to slather them with butter and jam and gobble them up in seconds flat. But since you've gone lectin free, those biscuit eatin' days are gone.
Well, the Lectin Free Gourmet is bringing biscuits back. My biscuit has the weight, flakiness, and taste you love, without all the gluten. It's an easy recipe made with my special blend of grain-free flours, butter and easy a2 buttermilk that you make yourself.
And my three-fruit jam, sweetened with monk fruit, gives you a jammy companion for your new biscuit best friends.
Biscuits are the perfect breakfast food and can be filled with everything from jam, to sausage and eggs or topped with mouthwatering pastured pork and creamy mushroom gravy for a lectin free take on the biscuits and gravy classic.
LFG Buttermilk Biscuits
1 C LFG Flour Blend* 1 T Erythritol Granules
1 t Baking Powder
1 t Baking Soda
1/2 t Salt
1/2 C Cold French Butter (cut in cubes)
1/2 C a2 Buttermilk**
1/2 C Grated Goat Cheddar
* 2:1:1 cassava, coconut and almond flours ** 1/2 Cup a2 milk and 2 t vinegar (whisk together and it will thicken like buttermilk)
LFG 3-Fruit Quick Jam
1/4 C Strawberry Slices
1/4 C Wild Blueberries
1/4 C Raspberries
2 T Erythritol/Monk Fruit Sweetener
1 T Lemon Juice
(frozen or fresh fruit works)
Step 1: Mix Dry Ingredients
Preheat oven to 375 degrees F. Prepare a baking sheet with parchment paper. In a food processor with dough blade, pulse dry biscuit ingredients together to incorporate.
Step 2: Cut in Butter
Add cold butter cubes. Cut butter in by pulsing until you achieve pea-size crumbles. Add grated goat cheese and pulse a few times to distribute evenly.
Step 3: Add Buttermilk
With processor on, add buttermilk gradually until the mixture forms a ball. Now gather up the dough and any remaining crumbles quickly with your hands. You want to keep the butter cold, so don't handle it too much.
Step 4: Laminate Dough
Set the dough on a parchment lined baking sheet. Press or roll into a 12x12 inch square. Using the parchment paper from the right side, then in quarters from the bottom. Press the dough out again to 12x12 inch square. Fold in half and quarters again. Repeat once more to laminate the dough. Each fold will create buttery air pockets and give you a nice flaky biscuit.
Step 5: Roll and Cut the Dough
Sprinkle quartered dough with a little more flour and roll out to a final 12x12 inch square. Cut into 12 squares and space one inch apart on the sheet.
Step 6: Bake Biscuits
Bake for about 15 minutes or until golden brown. You can brush with a little organic heavy cream to get a nice golden brown shine.
Step 7: Make the Quick Jam
While the biscuits are baking, make the quick berry jam. In a small saucepan, heat your fruit and sweetener on medium-high. Bring to a boil. Add lemon juice. Stirring constantly, boil for about five minutes until liquid reduces and the jam thickens. Turn off heat and pour jam into a ramekin.
Serve your biscuits with clarified butter and jam or slice them and make sausage, egg and cheese breakfast sandwiches.
These biscuits are taste tested and approved by my son and his grandma.
"Mom, these are the best biscuits I've ever had!"
Pairs well with a mimosa or a Lectin Free Gourmet Lavender Latte.