In this transitional time, I have found myself reflecting on why we do what we do when we do it. Many of our rhythms and tendencies are seasonal whether we recognize them as such or not. And the foods we eat and crave and make are a huge part of that cycle. When it's cold, more people use their ovens for cooking, baking, and general warming. When it's hot, cool salads and gazpacho rule the roost. When you have free time, you can spend a lot of time researching, cooking, and enjoying one meal. During hectic work weeks, it's all about simply getting food on the table.
Foods are a reflection of our immediate needs. It's not just a philosophical thing. It's a stomach growling right this minute kind of a thing. During stressful, busy times, we don't have a minute to think about meal planning, yet we want something comforting, something that tastes good and satisfies us and doesn't confound us. We want something simple and fulfilling. Now.
These are the times when it is so easy to turn to fast food or quick food or no food...or that pint of ice cream in the fridge. Those edibles may fill you, but they won't fulfill you. I have a better idea that's almost as quick and easy.
Luscious, buttery, warm, melt in your mouth biscuits. Perhaps over leftovers quick sauteed with some canned tomatoes (or fresh!). No leftovers? Fried eggs make a fine accompaniment then, with a side of whatever veggies you've got on hand. Please pass the butter.
No time for mixing, cutting in butter, rolling, and shaping biscuits, right? Wrong!! These take about three minutes to mix, 15 to bake, and 0 to cool! They use a whopping six (6!!) ingredients, two of which may be left out if you so choose.
Gluten free baking requires finding a balance, as does a busy life. When you're balancing too many things already, try to simplify something. It's hard to simplify without feeling like you're sacrificing. I can guarantee you won't feel one bit deprived, guilty, or otherwise short-changed by making these simple beauties instead of something with twenty-seven ingredients. And I highly doubt anyone you feed them to will disagree.
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Almond Flour Drop Biscuits - yields 7-9 large biscuits
(adapted from The Gluten Free Almond Flour Cookbook, by Elana Amsterdam)
Ingredients
2 1/2 cups almond flour
1/2 teaspoon salt - optional
1 teaspoon baking powder
1/4 cup olive oil (or grapeseed, or whatever you have on hand)
2 tablespoons honey or agave nectar (more if you want them sweeter) - optional
2 large eggs
Preheat the oven to 350. Line a baking sheet with parchment paper or grease it.
Combine the almond flour, salt, and baking powder in a bowl. Be sure to break up any clumps.
Add in the eggs, olive oil, and honey.
Stir with a whisk or wooden spoon until well blended.
Dough will appear sticky and dense.
Using two large spoons or a 1/4 cup measuring cup, spoon rounds of dough onto your baking sheet about 2 inches apart.
Bake 15 - 22 minutes, rotating your pan after about 8 minutes.
Serve warm, with or without butter!
Enjoy!
~GFG
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