Here’s a great recipe for a savory onion biscuit (paleo-style) made with all the right ingredients to make it hearty and substantial for cool Winter days. Nutritious and delicious mmmmm finally a biscuit that is good for you too. A nice accompaniment to soups and stews, breakfast eggs and festive meals or afternoon tea.

2.5 c. almond four
1 c. diced onion (half onion)
1 T. ghee plus 3 additional T. ghee
2 eggs beaten
1.5 t. Temple Taste Magical or Golden Masala
1 t. baking powder
1 t. baking soda
1 t. coconut vinegar or white balsamic vinegar
1/4 t. real salt
Variation: top each biscuit with a bit of grated goat or manchego cheese the last 5 minutes of baking.
Additional items: parchment paper, rolling pin or large jar, biscuit cutter or small jelly jar.

Dice1 c. of onion and saute’ on medium heat with 1 Tablespoon ghee for about 10 minutes allowing the onion to become translucent and slightly caramelized. Stir the onion mixture occasionally and while the onion is cooking place 2 eggs into a bowl and use a fork to beat.
Add 1.5 teaspoons of Temple Taste Magical or Golden Masala, 1 teaspoon of baking powder and baking soda and 1/4 t. real salt with the 2.5 cups almond Flour.  Stir all of the ingredients together adding 1 teaspoon of vinegar to activate the rising elements.
When the onion is ready add 3 T. ghee into the onion mixture to melt the ghee and then mix it into the bowl with the other ingredients.
Combine all ingredients melding the dough together with a spoon and your hands.
Form a dough ball and place it in the freezer wrapped in parchment paper for 5-10 minutes or store in the refrigerator until you are ready to roll and bake
Preheat oven 350 degrees.
Remove dough from freezer or refrigerator and place between 2 pieces of parchment paper.
To roll out the dough use a rolling pin or large mason jar (1 quart or 1/2 gallon) to flatten the dough evenly to about half inch thickness.
Now use a smaller mason jelly jar (4oz jar, 2.5 inches in diameter) or a biscuit cutter to cut out the biscuit shapes.
Place biscuits on a cookie sheet covered with parchment paper for easy clean up.
Bake 350 for 15-16 minutes.
Allow to cool a bit to set before removing from cookie sheet

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