buscuits done

I love biscuits, and I have been working on the perfect biscuit recipe for a few months now. I especially love the specific taste of buttermilk biscuits that are so close to my Southern heart. Something that I was striving for was the crisp outside and somewhat doughy interior that I love about traditional buttermilk biscuits. I just took these to a work party, and everyone was shocked that they were grain-free!

I tried making these with coconut milk, lard, and shortening, and they are great too. So, if you can’t do dairy it still a great¬†recipe for you. The real combining element in this recipe is the egg whites, they provide the light and doughy interior. If not eating these right away, it’s best to store in the fridge or freezer and toast to warm up again. Enjoy!



For the full recipe, visit the rest of the post here at Grass Fed Girl.

la foto 1

Sausage and Egg Biscuit!