The prominent flavors of cinnamon and raisins are immediately recognizable. The hidden flavor of nutmeg gives these Breakfast Biscuits a well rounded, surprising taste. They aren’t overly sweet, but for an added treat, you can top them with icing.
Breakfast Biscuits For the Road
These biscuits are one of our favorite camping treats. They travel well, without getting all crumbly and broken apart. They are really good with a hot cup of coffee. Plus, you don’t need more than one or two biscuits to tide you over for breakfast. Although, you don’t have to wait for a camping trip to enjoy these yummy breakfast treats.
Gluten Free Ingredients
When I first started gluten free baking, I had no less than six different kinds of flours in my cupboard. Every recipe I came across used a different combination of flours and starches. Most also called for some kind of gum, such as guar or xanthan gum. I have really simplified my baking, since then. Primarily, I use a combination of Coconut Flour and Cassava Flour. I love the silky smoothness of this combination! This recipe calls for an addition of flax seed meal, which helps it all stick together without the addition of eggs.
This recipe is made with a combination of butter and coconut oil. You could use all butter, or all coconut oil, if you prefer. However, you will have a different texture.
Storing Your Biscuits
You can easily freeze these Breakfast Biscuits. If you are going to add icing, I would recommend freezing them in a single layer on a cookie sheet or tray until the icing is solid. Then, you can put them all together in a sealed container. We prefer to freeze them before taking them on the road, as they stay fresher and travel better.