The big kids are supposedly napping and I’ve been recipe-developing in between reading, coloring, and playing, so as you can imagine it’s been a little cray here. Dear weekend, please come soon yeah?🙃
I have an exciting post to share about donuts (by now you probably know donuts are always exciting for me)! I perfected my recipe and method, so I’ll be typing it up soon. For now, I’m going to share my dough recipe that also happens to make perfect stove-top flatbread biscuits. This recipe was inspired by the NY Times biscuit dough which I loved, but wanted to make a nutritious version because guys, I’m an adult and I can’t reconcile eating butter and white flour alone all day errrday (and it was getting to that point!😬). It’s super quick and easy, and you can double the recipe and keep it for about a week in the fridge.
I make a couple at a time and use my tortilla press for these (just roll into little balls first) but I’ve also just shaped them into little flatbreads in my hand (or use a rolling pin!). Then place them on a warm pan on medium-low heat and let them brown. Unbelievably flaky and perfect topped with salted butter. <3
I love using refined coconut oil because health benefits! And cheaper than using up almost a whole stick of butter each time I want to make a small batch. I also added a little coconut flour for amazing fiber, and I promise you’ll never know it’s there! It gives a really nice texture and dare I say yields an even fluffier “crumb” (🙄) than the NY Times version. I’ll let you be the judge!
Amazing Quick Flaky Stovetop Biscuits
Created by Bianca, inspired by NY Times Biscuits
- 1 1/2 Cup All Purpose Flour
- 1/4 Cup coconut flour (I use Viva Naturals coconut flour – best I’ve used so far)
- 1 TBSP white sugar
- 1/2 tsp sea salt
- 2 TBSP baking powder
- 1/4 Cup plus 1 TBSP refined coconut oil – solid (tasteless, odorless)
- 1 Cup slightly sour milk (or buttermilk)
- Whisk together dry ingredients.
- With a fork (or hands) incorporate coconut oil until you form a crumbly mixture.
- Add sour milk or buttermilk (I like the depth of flavor with the sour milk/buttermilk, but regular milk would be fine too :).
- Mix with hands to form a sticky dough. Do not add more flour at this point as the coconut flour will continue to absorb liquid as you work the dough a bit.
- Let rest for at least 10 minutes, then put in a plastic bag and place in the fridge if saving for later. Although not a necessary step, the dough is easier to work with after chilling.
- Flour surface with all-purpose flour, form into balls and flatten by hand, with a tortilla press, or with a rolling pin.
- Place on a stovetop non-stick pan over medium-low heat until browned on both sides, then serve with salted butter (or pb! or honey!) on top. :)