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–+ servings
heart shaped corn biscuits with a small dish of honey

Cornbread Biscuits

Beth Bollinger of Nest Wellness
If you follow a gluten free diet you may be worried that you won't be able to enjoy biscuits anymore. Well, worry no more because these gluten free cornbread biscuits are moist and delicious!
Protein-rich almond flour, polenta, and real corn come together for a rich, flaky biscuit that can be eaten any way you usually eat biscuits.
I like to serve these biscuits with this Spicy Chili, this Paleo Meatloaf with Mushrooms or this Swiss Chard and White Bean Soup. The biscuits are also great on their own as a snack with some goat cheese or with a dip like this Savory Pumpkin Seed Dip.
5 from 2 votes
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Course Bread And Crackers
Servings 15 biscuits
Calories 237 kcal

Equipment

Ingredients
 

  • 2 1/4 cups almond flour
  • 1 1/2 cups polenta or fine cornmeal
  • 1/3 cup arrowroot
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 3/4 tsp salt
  • 5 TBS coconut oil ghee, or butter
  • 1-2 TBS honey depending how much sweetness you want to add
  • 1/2-3/4 cup water less if your cornmeal is course grind, more if your cornmeal is finely ground
  • 1 1/2 TBS buttermilk powder ok to omit if you are avoiding dairy
  • 3 egg
  • 7.5 oz can organic corn drained (fresh or frozen are fine too!)
  • 2 TBS butter to brush on the top of the biscuits

Instructions
 

  • Preheat oven to 350°F.
  • Line a baking sheet with parchment paper.
  • Combine almond flour, polenta, arrowroot, baking soda, baking powder, salt, coconut oil, honey, water, buttermilk powder, and eggs in a food processor or a large bowl.
  • When the mixture has become a batter, ensure there are no lumps, add the corn.
  • To make drop biscuits: Scoop ¼ cup of batter for each biscuit, and brush butter over the top of each biscuit. An ice cream scoop is the perfect measure for the biscuits. If you are feeling fancy, shape your biscuits into hearts using your hands or a greased heart shaped biscuit cutter.
  • To use a biscuit cutter: place the dough on parchment paper and sprinkle the dough with arrowroot powder. Using a rolling pin, roll dough to 3/4 inch thickness and use a greased biscuit cutter to cut your shapes. Place them on a parchment lined baking sheet.
  • Bake for 18-20 minutes.
  • Cool for a few minutes before serving. Enjoy all by themselves or with a dollop of butter or honey.Enjoy.

Nutrition

Calories: 237kcalCarbohydrates: 23gProtein: 7gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 33mgSodium: 204mgPotassium: 78mgFiber: 2gSugar: 3gVitamin A: 123IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Tried this recipe?Let us know how it was!