Recipe: Onion Biscuits GF DF

November 25, 2012 · 17 comments

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Sometimes you just want to have something with dinner that isn’t sweet. Something that goes with a bracing stew or steaming soup. These grain-free biscuits are flavorful and dense and taste great slathered with ghee or butter. This time of year I start making a lot of stews and soups from my nutrient rich beef bone broth and chicken broth. Here is a roll that compliments these savory dishes and is another way to use those delicious roasted onions that you will enjoy!

If you have been baking with grain-free flours you know that they can be very dry. One way to resolve this problem is to add something moist to the recipe. These biscuits have a great taste and texture as they contain the sweet roasted onion that keeps them moist.  They go with any savory dish such as a stew or soup and they taste great with just ghee or butter as a simple snack!

Scroll down at this post about gravy to find out how to make a roasted onion.

Onion Biscuits

Ingredients

Equipment

Instructions

  1. In the food processor, puree the onions
  2. Add the eggs and process
  3. Add the almond flour, coconut flour, baking soda, salt and process
  4. While the processor is running drop in the small pieces of ghee or butter and mix to just combine
  5. The batter should be forming a ball on one side of the processor
  6. Remove to a bowl
  7. The batter should be firm
  8. Place approximately 2 tablespoons of batter onto the cookie sheet forming a biscuit shape
  9. Continue using all the batter this way
  10. To smooth out the biscuits, dip your hand in water and run it over the biscuit
  11. Bake on 325 degrees F for 22 – 25 minutes or until they are slightly browned and clean to a toothpick

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield 8 – 10 biscuits

This post is shared at: My Meatless Monday, Melt in Mouth Monday, Monday Mania, Barnyard Hop, Meatless Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Traditional Tuesday, Health & Soul Hop, Tasty Tuesday, Whole Foods Wednesday, Sustainable Ways, Mommy Club, Real Food Wednesday, Gluten Free Wednesday, Allergy Free Wednesday, Healthy 2Day, Wheat Free Wednesday, Creative Juice Thursday, Full Plate Thursday, Simple Lives Thursday, Keep it Real Thursday, Thank Your Body, Gluten Free Friday, Fresh Bites Friday, Freaky Friday, Fight back Friday, GAPS Friday, Foodie Friday, Seasonal Celebration

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{ 16 comments… read them below or add one }

1 Debbie November 26, 2012 at 9:58 am

This looks wonderful! I am going to try it! Thanks Jill!

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2 Nicky @ Pink Recipe Box November 26, 2012 at 10:06 am

Yum! These sound fabulous. Pinning :)

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3 Linda @ Axiom at Home November 29, 2012 at 8:29 am

These sound delicious. Can’t wait to try!

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4 Diane Balch December 1, 2012 at 12:53 pm

I have definitely been looking for variety of what to serve with soup or stew. Thanks for sharing this delicious recipe on foodie friday.

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5 Joy at The Liberated Kitchen December 1, 2012 at 1:40 pm

These look great; we’ll definitely have to try them. Thanks for sharing on GAPS Friendly Friday, Jill!

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6 Miz Helen December 2, 2012 at 12:23 pm

We would just love your Onion Biscuits. Hope you are having a great weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen

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7 April @ The 21st Century Housewife December 2, 2012 at 10:24 pm

Your Onion Biscuits sound delicious – perfect comfort food! I like all the wholesome ingredients and that they are GF and DF too.

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8 Judy@Savoring Today December 3, 2012 at 7:58 pm

These would be great with a schmear of real butter along side a bowl of soup — YUM! Thanks for sharing on Hearth & Soul Hop. :)

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9 Katya January 15, 2013 at 6:32 pm

These tasted awesome! I had to put in about 1/3 cup additional almond flour and a couple of tablespoons of coconut flour, because the batter was very liquid. However, this might be because the “flour” I used was ground up rather coarsely (using a blender). I also added a tablespoon (or was it a teaspoon?) of caraway seeds, which worked great.

Thank you for the recipe. Will definitely make these again.

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10 Jill January 15, 2013 at 8:02 pm

Hi Katya,
So glad you liked them! We love them!

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11 Diane Balch January 21, 2013 at 10:00 am

I just wanted you to know that I included your recipe in a post about onions. I will be tweeting and pinning it all this week.

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12 Trish April 4, 2013 at 6:48 pm

Hi, I just tried to make these yummy looking biscuits following your directions exactly BUT my dough never got firm. I added a lot more of both of the flours and finally just stopped processing them and put them on a cookie sheet and away they went into the oven (that’s where they are now). I’m praying that they will turn out okay. Hopefully they will be edible. I can’t imagine what went wrong. These just sounded so good.

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13 Jill April 4, 2013 at 8:16 pm

Hi Trish,
Were your eggs very large and did you drop pieces of butter in or did you melt the butter first? Sounds like there was too much liquid. Let me know how they turn out!

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14 Mrs G August 6, 2013 at 2:23 pm

Hi, do you think I could use solid coconut oil in place of ghee/butter?
It seems that dairy does not agree with me, and it does not make sense to buy/make ghee just for one recipe. I’m also afraid of the consequences, to be honest. Also I do not have access to organic animal fat.
Thank you for the suggestions.

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15 Jill August 6, 2013 at 3:01 pm

Hi Mrs. G,
Sure you could use coconut oil instead. It will change the flavor a bit.

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16 Natasha B January 18, 2014 at 10:55 pm

These did not turn out at all like they were supposed to. The dough was way too runny so I thought, I’ll just pour it into a baking dish and make it more like a cornbread. Well, it was still a little too wet for that and ended up being a little more set than a custard. We ended up eating it like pancakes with maple syrup on them. They weren’t too bad that way.

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