Ghee Infused Chive Biscuits with Whipped Honey Topping

The Movement Menu - Ghee Infused Chive Biscuits

In a rush every morning to get out the door? Aren’t we all? When was the last time you gave yourself time to actually sit down and eat breakfast at home? Or packed breakfast to go and sat down at work and enjoyed your meal? I make it a point to do this everyday. I cannot stress the importance of not eating on the go, for every single meal. You should be sitting and enjoying the food you prepared. Otherwise, that’s the point? It’s not only better for your state of mind, but actually taking the time to sit down and focus on chewing your food, then swallowing it, followed by another bite soon after is a process that many of us overlook and don’t even think twice about.

Luckily, these biscuits freeze well. I wouldn’t recommend keeping them on the counter for more than 24 hours. They tend to try out easily. If you do leave them out too long, you can just heat them up in the toaster oven and top them off with a little extra whipped ghee! That will bring plenty of moisture and heaven to your mouth.

Did I already mention how perfect these biscuits are for breakfast? The honey whipped ghee on top really puts this recipe over the top, but I’d recommend making breakfast sandwiches using these biscuits as well. You can slice them in half and throw in some avocado, a fried egg, bacon, etc. I recommend keeping them in an air-tight container on the counter for no more than 1-2 days. Then, I would freeze them. The whipped ghee should be kept in the refrigerator, and you can re-whip it after it reaches room temperature during each use. I also threw some green onions into the biscuits and butter because well… I’m a huge fan. Good enough? I hope so!!! Enjoy these biscuits, and Happy Sunday!!!

The Movement Menu - Ghee Infused Chive Biscuits

Print Recipe

Ghee Infused Chive Biscuits

Ingredients
  • 292 grams almond flour
  • 118 grams potato flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 149 grams slightly chilled ghee
  • 3 eggs
  • 1 teaspoon lemon juice
  • 1/2 cup chopped chives
  • 1/2 cup chopped green onions
  • 1/2 cup ghee
  • 1 1/2 tablespoons raw honey
  • 2 tablespoons chopped chives
Info
Cook Time 15 minutes
Prep Time 10 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Info
Cook Time 15 minutes
Prep Time 10 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Ingredients
  • 292 grams almond flour
  • 118 grams potato flour
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 149 grams slightly chilled ghee
  • 3 eggs
  • 1 teaspoon lemon juice
  • 1/2 cup chopped chives
  • 1/2 cup chopped green onions
  • 1/2 cup ghee
  • 1 1/2 tablespoons raw honey
  • 2 tablespoons chopped chives
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Sift the dry flours into a large bowl. Then, add in the baking soda and sea salt.
  3. Work in the chilled ghee 1 teaspoons at a time, mashing it with a fork into the flours. Make sure that once you have added all of the ghee, it looks like pea sized amounts distributed into the mixture.
  4. Mix the eggs and lemon juice in a small bowl and then pour the mixture into the dry ingredients.
  5. Combine well (I used my hands) and then fold in the green onions and chives.
  6. Roll out some parchment paper over a large cutting board and dust it with a little bit of potato flour.
  7. Roll out the mixture to about 1" thick.
  8. Cut out biscuit sized circles with a cookie cutter (I used a glass cup! I know, so creative...)
  9. Transfer the biscuits to a parchment lined baking sheet, leaving about 1" spacing between them.
  10. Bake for 12-15 minutes, or until the edges turn a slight golden brown. Keep a CLOSE eye on them. My oven has been acting out, and I don't want yours to burn. Check them after 10 minutes!
  11. Whip your ghee with the raw honey, using an electric or stand mixer. It should reach the desired consistency after about a minute. Then, fold in the chives. Store the mixture in the refrigerator if it is warm in your house!
There is no Nutrition Label for this recipe yet.

 

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