In my childhood home, snow days meant biscuits. My mom is a 4th grade teacher, so if we had a snow day, so did she. I’m not sure there’s a snow day on the books that didn’t include her in the kitchen making biscuits when my brother and I groggily shuffled in.
rainy day biscuits
I grew up in New England, where snow days where a regular occurrence. Sometimes, the school district over reacted to the weather report so much that they canceled school the day before.
While it was nice going to bed at night knowing that there would be no alarm to rip you out of REM sleep the next day, it took away from the magic of waking up to a world that had unexpectedly been turned white and fluffy.
White and fluffy, with the smell of biscuits in the air.
I had it on my list for this week to perfect my biscuit recipe, so when I woke up Wednesday morning to the sound of falling rain, I knew it was the day to do it. Living in San Francisco, it wouldn’t make sense to wait for a snow day.
While I can’t say I miss the snow, with the exception of the first magical one of the season, I obviously miss biscuits. Because duh, biscuits are awesome.
They’re versatile too. This recipe is a perfect cake for your strawberry shortcake, a replacement for rolls at Easter or Thanksgiving, or for breakfast with scrambled eggs and bacon jam. Of course warm from the oven with a slathering of grass fed butter isn’t so bad, either.
- 2 1/2 cups almond flour
- 3/4 cup arrowroot flour
- 4 tablespoons cold butter
- 2 tablespoons honey
- 2 eggs
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- Preheat oven to 350ºF and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk to combine the almond flour, arrowroot, salt and baking soda.
- Cut the butter into 4-5 pieces and cut into the dry ingredients with a pastry cutter or 2 knives. You’ll want the result to look like coarse crumbs, no larger than pea sized. (alternately, you can do this and the previous step in a food processor; pulse to mix the flours and cut in the butter)
- In a small bowl, whisk together the honey and eggs.
- Gently mix into the dry ingredients, but try not to over mix. You want it just to come together.
- Drop the batter onto your prepared sheet with a large spoon. It helps to dampen your hands to shape them a bit- the dough is sticky.
- Bake for about 15 minutes, until golden brown and done in the center.
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