Soft and buttery biscuits to go with everything from soup to a plate of breakfast eggs!
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So I’m thinking we could all use a little biscuit love to get us through mid January?!
We eat a lot of bone broth based soups all year round, but in the winter we have it daily here in our frozen tundra we call home! Somehow we make it outdoors every day despite the snows and wind chills least
momma, ahem, I mean the kids go completely stir crazy. That means warming soups are on the menu most days of the week to take off the chill.
And every bowl of soup deserves a piece of bread to go with it!
Even better, every bowl of soup deserves a butter biscuit to go along with it. These savory butter biscuits are the perfect match for a warm bowl of soup packed with so much buttery flavor. The kids will be all over these, and I’m willing to bet even the most skeptical gluten lover will too!
Lighting fast, 5 minute blender dough is my answer to a busy day!
I have been using my Instant Pot weekly to make one huge pot of veggie soup for the whole family to eat from throughout the week – what good is a super fast prep soup if the biscuits are going to take forever to make?
I can get these biscuits onto the tray faster than it takes my oven to preheat! I’ve been testing these out for the last month with my weekly pot of soup. Once I get my soup in the pot and pressure cooking, I can have the biscuits done by the time the soup is done!
The perfect weekend project, and some freezer pro tips!
Weekends are perfect for making a huge pot of soup for the family. You can double or triple up some biscuits into the freezer to save for your busiest weeknight. My biggest suggestion if you plan to freeze them is to wrap them up individually as soon as they cool off and get them right into the freezer. This locks in the moisture that can sometimes end up ruining gluten and grain free baked goods after they have been baked.
On your busiest weeknight, all you have to do is pull the biscuits from the freezer, pop them on a tray and into your oven to thaw and warm through. With my oven, all I have to do is set the tray in and preheat to 350. I turn it off from there and they are perfectly thawed and warmed through. Every oven runs differently so play around with yours. You can have the perfect, hot out of the oven bread to go with dinner every time!
Don’t forget about breakfast!
These are my go-to right out of the freezer for fast morning momma fuel with a cup of leftover soup and some fried eggs. So fast! The kids will love a side of cheesy scrambled eggs and some fruit with their biscuit and you can feel good about starting their day off with stable blood sugars.
Flour swapping answers!
I chose coconut flour for these biscuits for a few different reasons. First, I already have a staple biscuit in our house with some grain. I am not against grain in the least for those who can digest it! (By the way the squash drop biscuits I’m speaking of freeze just as great as these to keep on hand!) We handle gluten free grains in our house just fine, and I think they definitely have a time and a place. I don’t, however think, at least in my family, that we need to have grains at every single meal. It is nice to have a grain free biscuit option if we have already had enough grain for the day.
I also love using coconut flour because it is a great source of fiber, protein, and fat. It really makes every bite count for those little guys with little stomachs, and it makes a really great start to the day instead of shooting blood sugars up only to crash an hour later.
Nourishing soup recipes to enjoy with your biscuits
- Winter Vegetable Soup (Instant Pot & Stovetop Instructions)
- Fresh Tomato Soup
- Harvest Chicken Stew
- French Onion Soup
- Nourishing Broccoli Soup
- Butternut Squash and Apple Soup
- Spring Vegetable Soup
- Cream of Zucchini Soup
- Roasted Garlic Soup
- Summer Vegetable Soup
- ½ cup cold butter, cubed
- ⅓ cup coconut flour
- ¼ cup grassfed cold soluble collagen
- 1 tsp aluminum free baking powder
- ½ tsp dried thyme (dried rosemary, oregano, or and basil work too depending on what you are serving the biscuits with!)
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 2 eggs (if you are egg free I do think 2 flax eggs would work here - they might not puff up as much but it would still work - perhaps add a bit of baking powder for the rise? Let us know in the comments if you try something!)
- Pre-heat your oven to 375 degrees.
- Put everything except the egg into your food processor, and pulse/blend until the butter is smaller than pea sized pieces.
- Add the eggs and blend until the dough is combined well.
- Scoop some of the dough with a spoon, gently roll them, and flatten a bit onto a Silpat or parchment paper lined baking tray. I make 5-6 biscuits with this recipe.
- Bake at 375 degrees for 14 minutes. Let the biscuits cool a good 5-10 minutes before handling so they can set up.