I was looking at them thinking these would be a great breakfast for my hungry teenaged son, and wondering if I could make them gluten free, and then lo and behold they already are!! Can't wait to try and share with him.
I’m excited to make these as I’ve seen them on your Substack for a while and have been meaning to make them! How many biscuits do you consider a serving?
The breakfast biscuits are sooo good! Thanks for sharing these. My college kid declared them "gas" (which is apparently a compliment). I used the all purpose flour swap and will def try with the coconut and almond flours (didn't have those on hand). Mine turned out HUGE - each was two scoops of my large cookie scooper. But that made one an ample serving.
the standard swap is 3 tablespoons for 1 egg, so I'd recommend 1 1/4 cups! if it seems like it needs more liquid, add bit more. if it seems like it needs less, add a bit more flour!
Is there a reason we're not making the biscuits in a muffin pan? Seems like it would be easier to just scoop it in there instead of having to form them.
Update: I made them in a silicone muffin pan and that worked great! These are delicious!! I did 2 cups of almond flour after reading the comments but honestly think it could have used the full 2.5 cups recommended. I also added some Italian seasoning.
We did this meal plan this week. My teenage girls absolutely loved the salad. I intended to take it to lunch 4 days this week but they ate half my salad! The breakfast recipe has been a huge hit too. We made the skillet steak tonight for the second time and its a definite winner. I'm super excited about the shakshuka tomorrow night.
I was glad to try the breakfast recipe but won’t make it again, it was too dry and the flavor balance was off. I made it as directed with coconut flour. My family was not excited to return to it.
The rest of the week was a total hit! Leftovers were fought over, my teens were happy to throw the salad into a flax wrap for school. The Shakshuka was a total comfort hit for this back to school week!
Made these biscuits and agree there is a small but impactful typo on the recipe. If you only use AP flour it should be 1 3/4 cups of flour total, not 2 3/4 as it states in the notes area on substitutions. I made the recipe with 2 3/4 cup of flour and they were very biscuity and bland. Would love to try again with the right amount.
Hi April! We checked with Jenn's team and they said the 2 3/4 cup AP flour swap recommendation is purposeful — coconut flour is super absorbent, so you need very little compared to AP flour. But of course feel free to experiment and see if you like it better using less!! Or you could use all blanched almond flour, if you don't want the coconut flour — they said the measurement for that swap would be 2 1/2 cups
Just wondering if the all purpose flour sub on the biscuit is right? The math for the almond flour and coconut flour don’t add up! They turned out ok, but more bread-y than expected!
We checked with Jenn's team and the 2 3/4 cup AP flour swap recommendation is correct! Coconut flour is super absorbent, so you need very little compared to AP flour. But of course you can experiment with using a little less next time to see if you prefer it!! Or, if you'd want to use all almond flour, they say to use 2 ½ cups of it
We checked with Jenn's team and the 2 3/4 cup AP flour swap recommendation is correct, no typo! Coconut flour is super absorbent, so you need very little compared to AP flour
Love making shakshuka as a clean the fridge Saturday brunch meal. Use up all the left over bits of veggies, greens and cheese from the week. We always have a half used Raos jar in the fridge from a teenager who made their own pasta at some point in the week!
TY for the breakfast recipe 🙌🏽
it does feel like the perfect week for having breakfast biscuits in the freezer 🫶 thanks so much for sharing my fave recipe!!!
I was looking at them thinking these would be a great breakfast for my hungry teenaged son, and wondering if I could make them gluten free, and then lo and behold they already are!! Can't wait to try and share with him.
I’m excited to make these as I’ve seen them on your Substack for a while and have been meaning to make them! How many biscuits do you consider a serving?
I can’t wait for you to try them! I usually have 2 for a serving, the whole batch makes 12!
Got it thank you!!
The breakfast biscuits are sooo good! Thanks for sharing these. My college kid declared them "gas" (which is apparently a compliment). I used the all purpose flour swap and will def try with the coconut and almond flours (didn't have those on hand). Mine turned out HUGE - each was two scoops of my large cookie scooper. But that made one an ample serving.
How much Just Egg would you recommend using as a substitute for the eggs in the breakfast biscuit recipe? Thanks!
the standard swap is 3 tablespoons for 1 egg, so I'd recommend 1 1/4 cups! if it seems like it needs more liquid, add bit more. if it seems like it needs less, add a bit more flour!
Thank you so much!
The coconut curry is absolutely delicious
The color code for which recipe on the grocery list is perfect!!
Is there a reason we're not making the biscuits in a muffin pan? Seems like it would be easier to just scoop it in there instead of having to form them.
Update: I made them in a silicone muffin pan and that worked great! These are delicious!! I did 2 cups of almond flour after reading the comments but honestly think it could have used the full 2.5 cups recommended. I also added some Italian seasoning.
We did this meal plan this week. My teenage girls absolutely loved the salad. I intended to take it to lunch 4 days this week but they ate half my salad! The breakfast recipe has been a huge hit too. We made the skillet steak tonight for the second time and its a definite winner. I'm super excited about the shakshuka tomorrow night.
I was glad to try the breakfast recipe but won’t make it again, it was too dry and the flavor balance was off. I made it as directed with coconut flour. My family was not excited to return to it.
The rest of the week was a total hit! Leftovers were fought over, my teens were happy to throw the salad into a flax wrap for school. The Shakshuka was a total comfort hit for this back to school week!
Made the breakfast biscuits for dinner and they are definitely filling enough to be eaten on their own!
Made these biscuits and agree there is a small but impactful typo on the recipe. If you only use AP flour it should be 1 3/4 cups of flour total, not 2 3/4 as it states in the notes area on substitutions. I made the recipe with 2 3/4 cup of flour and they were very biscuity and bland. Would love to try again with the right amount.
Hi April! We checked with Jenn's team and they said the 2 3/4 cup AP flour swap recommendation is purposeful — coconut flour is super absorbent, so you need very little compared to AP flour. But of course feel free to experiment and see if you like it better using less!! Or you could use all blanched almond flour, if you don't want the coconut flour — they said the measurement for that swap would be 2 1/2 cups
Just wondering if the all purpose flour sub on the biscuit is right? The math for the almond flour and coconut flour don’t add up! They turned out ok, but more bread-y than expected!
We checked with Jenn's team and the 2 3/4 cup AP flour swap recommendation is correct! Coconut flour is super absorbent, so you need very little compared to AP flour. But of course you can experiment with using a little less next time to see if you prefer it!! Or, if you'd want to use all almond flour, they say to use 2 ½ cups of it
Is the all purpose flour substitute correct? 1 1/2 almond flour + 1/3 coconut flour would be 2.75 cups of all purpose flour?
We checked with Jenn's team and the 2 3/4 cup AP flour swap recommendation is correct, no typo! Coconut flour is super absorbent, so you need very little compared to AP flour
Love making shakshuka as a clean the fridge Saturday brunch meal. Use up all the left over bits of veggies, greens and cheese from the week. We always have a half used Raos jar in the fridge from a teenager who made their own pasta at some point in the week!
Made the biscuits with all purpose flour and would suggest if subbing like me that you add an extra teaspoon of salt (for total of 1 Tbsp).
Thanks for sharing this tip, Lisa!!
I made the chimichurri fish this week, and it was SO GOOD!