These biscuits were inspired by Danielle Walker's grain-free cheddar biscuits. I made them three times, and each time the dough was runny, and the biscuits never looked like her photos. I followed each tip carefully, and they somehow never really turned out, even though they tasted decent. I was determined to come up with an improved biscuit.
I started by cutting the liquid in half. The batter was too runny, and didn't form a nice dough. I also omitted the cheddar cheese and replaced it with organic goat cheese. I've noticed that dairy does in fact make me feel like crap, so if I eat cheese, it's usually organic goat cheese and it's LIFE. It's my fave. Goat's milk has more essential nutrients than cow's milk, and has less lactose than cow's milk.
The texture of these biscuits are legit for paleo. They'd be perfect with your Thanksgiving dinner. They also make great sandwich buns. And... I'm thinking they'll be great on Christmas morning with biscuits and gravy! They're easy, and all around delicious. Give them a try and let me know how you like them!
Grain free biscuits w/ goat cheese