“You shmell like hot bishkits.”
My husband Roby has never been great with compliments. That right there was his pick-up line for me in college.
Over the past 8 years, he hasn’t gotten much better. The other day when I asked him how I looked in an outfit, he said (very sincerely), “you look like you get good sun.”
WHAT does that even mean? I think I’d rather smell like hot biscuits.
Especially THESE hot biscuits:
I can’t stop imagining filling one of these savory Italian biscuits with a sausage patty and an egg. They are so good on their own but I’m sure they’ll complement pretty much anything you pair them with (oh oh! Pair them with my Sunday Sauce ?). I ate 4 of these little biscuits in one sitting (pretty much right after taking these pictures). They are perfectly seasoned and buttery with a nice crumb.
The only flour used in this recipe: coconut flour. That means they’re nut-free and full of fiber.
Little hint as to what you should expect over the next few blog posts: more coconut flour recipes. That’s because I accidentally bought a new bag, not realizing I already had one in my pantry. And for those who are familiar with baking with coconut flour – you know that it takes practically forever to finish a bag because most recipes call for so little.
Do you like coconut flour recipes? What other baked goods do you want me to make using coconut flour?
- Preheat oven to 350F.
- Add the coconut flour, baking soda, garlic powder, Italian seasoning and salt to a bowl and mix well.
- Pour the melted ghee into the bowl and mix well (I use an electronic hand mixer).
- Next, add the eggs and continue to mix until well combined.
- Use a large-sized disher/cookie scoop to measure out dough (about 3 tablespoons) and drop onto a baking greased baking sheet.
- Drizzle a little melted ghee on top of each biscuit.
- Bake at 350°F for 20 minutes or until a toothpick comes out clean.