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I grew up in New England, where snow days where a regular occurrence. Sometimes, the school district over reacted to the weather report so much that they canceled school the day before. While it was nice going to bed at night knowing that there would be no alarm to rip you out of REM sleep the next day, it took away from the magic of waking up to a world that had unexpectedly been turned white and fluffy.
In my house, snow days meant biscuits. My mom is a 4th grade teacher, so if we had a snow day, so did she. I’m not sure there’s a snow day on the books that didn’t include her in the kitchen making biscuits when my brother and I groggily shuffled in.
I had it on my list for this week to perfect my biscuit recipe, so when I woke up Wednesday morning to the sound of falling rain, I knew it was the day to do it. Living in San Francisco, it wouldn’t make sense to wait for a snow day.
While I can’t say I miss the snow, with the exception of the first magical one of the season, I obviously miss biscuits. Because duh, biscuits are awesome. They’re versatile too. This recipe is a perfect cake for your strawberry shortcake, a replacement for rolls at Easter or Thanksgiving, or for breakfast with scrambled eggs and bacon jam. Of course warm from the oven with a slathering of grass fed butter isn’t so bad, either.
Rainy Day Biscuitsmakes 6 large biscuits
2.5 cups almond flour
3/4 cup arrowroot flour
1/4 cup (4 tablespoons) cold butter, preferably grass-fed
2 tablespoons honey
2 eggs, preferably pastured
1/2 teaspoon sea salt
1/2 teaspoon baking soda
- Preheat oven to 350 and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the almond flour, arrowroot, salt and baking soda. Combine with a whisk.
- Cut the butter into 4-5 pieces and cut into the dry ingredients with a pastry cutter or 2 knives. You’ll want the result to look like coarse crumbs, no larger than pea sized.
- In a small bowl, whisk together the honey and eggs.
- Gently mix into the dry ingredients, but try not to over mix. You want it just to come together.
- Drop the batter onto your prepared sheet with a large spoon. It helps to dampen your hands to shape them a bit- the dough is sticky. This recipe makes 6 large biscuits. (If you make smaller ones, adjust your cooking time accordingly)
- Bake for about 15 minutes, but give them a peek after 10.
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