Savory Paleo Southern US Brunch: Paleo Grain-Free Biscuits & Creamy Herb Scramble

Allergens

Eggs - Dairy (if using non-dairy alternatives for the herb scramble) - Tree nuts (almond flour, almond milk)

Ingredients

• 2 cups almond flour
• 1/2 cup tapioca starch
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/3 cup cold grass
• fed butter, cut into cubes
• 1 large egg, beaten
• 1/2 cup almond milk
• 8 large eggs
• 1/4 cup fresh chives, chopped
• 1/4 cup fresh parsley, chopped
• 1/4 cup red onion, finely diced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, whisk together almond flour, tapioca starch, salt, and baking soda.
3. Add cold butter cubes and mix until the mixture resembles coarse crumbs.
4. Combine egg and almond milk in a separate bowl. Pour into dry ingredients and mix until just combined.
5. Roll out dough to 1/2 inch thickness, cut into rounds using a biscuit cutter, and place on a parchment lined baking sheet. Bake for 13 15 minutes or until golden brown.
6. In a non stick skillet, heat olive oil over medium heat. Add red onion and sauté until translucent.
7. Add eggs to the skillet, whisking frequently. When eggs start to set, add chopped chives and parsley, stirring gently. Season with salt and pepper.
8. Continue cooking until desired consistency is reached. Serve hot alongside biscuits.

Chef’s Insight

To achieve a flaky texture in the biscuits, work quickly when incorporating the butter into the dry ingredients.

Notes

For a vegan option, replace the biscuits with Paleo-friendly bread.