Morning Butter Biscuits : All-American Paleo Table Cookbook Review

Who wants some Morning Butter Biscuits?! Bacon Jam & Fried Egg Burgers? Homemade Cinnamon Toast Crunch Cereal? Salted Caramel Ice Cream Sundaes?

I thought so. Now that I’ve got your attention, you should probably 1) listen up OR 2) go buy this cookbook immediately. Because all those recipes I listed off above? I can’t wait to introduce you to these and MORE paleo-ified holiday favorites from Caroline Potter’s gorgeous new cookbook, the All-American Paleo Table: Classic Homestyle Cooking from a Grain-Free Perspective.

This cookbook could hardly have come out at a more perfect time. Um, HELLO Thanksgiving and Christmas. Caroline organized All-American Paleo Table in the most genius way – by holiday!! So instead of flipping through a million magazines or scrolling through a bagillion pins on pinterest about what to make for Thanksgiving, Christmas, the 4th of July, and everything in between like Movie Night, Party Food, Game Day Eats, and Diner Classics…All-American Paleo Table has got you covered. Plus, she has two whole sections on breakfast. Aka my favorite meal EVER.

Caroline has really got it goin’ on with this cookbook. With the stunning visuals, bangin’ photography and recipes, and Caroline’s lighthearted way of explaining the recipes, AAPT reminds me of Juli Bauer’s Paleo Cookbook, which is one of my favorite cookbooks of all time. Probably didn’t hurt that she has such a mind-blowingly amazing setting to take all these pictures in…can I move to Hawaii with you, Caroline?? Kthanks. See you when I can scrape up enough money to fly my butt across the country and the Pacific.

Caroline takes you through her story from chronic illness with Type I diabetes to finding joy in cooking, eating, and thriving in health by sticking to a paleo/primal diet. As someone who also found the paleo lifestyle through my own journey from sickness to health, I’m so grateful that Caroline shared her story and really lets you as the reader into her world. When you’re faced with a severe diagnosis or struggle with daily symptoms of illness, autoimmune disease, or even a food allergy/intolerance, the world can seem like a really mean place. How am I supposed to navigate this sh*t? Life is hard enough without having to deal with the daily frustration and symptoms that come with an autoimmune disease. Now you’re telling me I have to watch everything I eat meticulously or I’ll have a severe reaction and potentially end up in the hospital? Woof. The struggle is so real.

Many people can also understand the confusion and frustration that comes around the holidays when you have dietary restrictions, whether they be self-imposed or a severe allergy to certain foods that most people love to indulge in around this time of year. Do you know how sad and panicked I was when I realized I couldn’t eat grandma’s thanksgiving stuffing, apple pie or our family’s favorite carrot soufflé for the rest of my life when I figured out I had celiac?? UGH. The worst. The good news is, Caroline took that struggle that so many people face these days, and turned it into a COOKBOOK. Chalk-full of tummy-friendly and allergy-safe recipes that will blow you and your family’s socks off, whether you eat paleo or not.

Don’t believe me yet? Listen to some of these other amazing recipes from All-American Paleo Table:

• Fried banana stuffed french toast
• Crackling pork belly croutons
• Chipotle tri-tip bowls
• Honey lime margaritas
• Fried egg BLT sandwich with ranch
• Thin crust BBQ pizza
• Garlic bread bites
• Smoked turkey
• Pumpkin mousse cheesecake
• Maple sugar christmas morning cinnamon rolls

Are you drooling yet? Yep, thought so. I could go on and on…but I might start drooling myself. Like I did when I first got the cookbook. Am I kidding? Not really. There’s even a recipe for homemade cheez-its, which you know I obviously will have to be trying after my epically disastrous kitchen fail of attempting to make them from the ingredients on the back of the box. LOL #epicfail. So I’ve gotta redeem myself at some point.  

The best part about all this for YOU, right now?? Caroline graciously is letting me share this kicka** recipe for Morning Butter Biscuits from the book with you!! But Dana…paleo biscuits?! How does that even work? Caroline has come up with a magical combination of cashew flour, coconut flour, gelatin, and butter (or palm shortening for strictly dairy free) to make these slightly dense and flavor-packed biscuits that’ll make you completely forget they don’t have any gluten in them. These babies are the real deal. I would be lying if I said I haven’t been hoarding them to myself and eating them straight out of the freezer for the past 2 weeks…#sorrynotsorry.

They may be called Morning Butter Biscuits, but there is a 100% chance these will be making an appearance on our Thanksgiving table this year, along with some Carrot Soufflé. Obviously. Know what else would be great smeared on top of these?? Some cranberry sauce. Mmm yes.  

A note about this recipe from Caroline: These biscuits are my absolute favorite baked creation. Cashews have a light, mellow flavor, so you will hardly notice that the biscuits are made with nuts and that they are very low in carbohydrates—a great staple to keep in the kitchen. These are slightly denser than their gluten-filled predecessors, but are so buttery and delicious that you will probably want to eat more than one—yes, I can say that with experience! I like to freeze any extras to keep on hand for a snack or bit of comfort food because if you are anything like me, you will probably be craving these! 

Morning Butter Biscuits : All-American Paleo Table Cookbook Review

 

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Dana: Caroline Potter

Serves: 8-10 biscuits

Ingredients

• 6 tbsp butter*
• 3 cups (435 g) raw cashew pieces
• 3 tbsp coconut flour
• 1 tsp grass-fed gelatin
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tbsp raw honey
• 2 eggs
• 2 tsp apple cider vinegar
• Coconut oil for greasing hands

Directions

1. Slice butter into small cubes and set aside to soften for 15 minutes.
2. Preheat oven to 350°F, adjusting the rack to the bottom portion of the oven. Line a baking sheet with parchment paper.
3. Add cashew pieces to the bowl of a food processor and blend for about 30 seconds or until a smooth nut flour begins to form. Be careful not to turn into nut butter.
4. Next, add the flour, gelatin, baking soda, baking powder and salt, pulsing several times to incorporate.
5. Finally, add the butter, honey, eggs and vinegar and briefly blend for about 10 seconds or until the dough starts to form.
6. Lightly grease your hands with coconut oil. Pinch off a small handful of dough and shape into biscuits, using your fingers to form a smooth top and round shape. Place on baking sheet about 3 inches apart, as these biscuits do expand a bit. Repeat the process to form all biscuits. If your dough becomes too sticky, wash and lightly re-oil your hands.
7. Bake for 16 to 18 minutes, then remove from the oven and allow biscuits to cool on baking sheet for 5 minutes, so they firm up.
8. Best served warm.

Notes

*Palm shortening can be used for strictly dairy-free, but I prefer them best using butter.

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