Sometimes a fail becomes a success…pita turned biscuits! I set out to try & make a pita pockets & though the first batch looked like pita bread, they tasted like biscuits! I gave a bit o’biscuit to my faithful recipe tester (hubby) and the first thing he said was, “Mmmmm…their good. They taste like biscuits.” So I went with it and changed up their look – making them in biscuit form!
One of our favorite things to grab when we are out and about, is mediterranean food. We have a few spots we like to go to and my hubby loves to order babaganoush. I wasn’t a huge fan of it at first….I think it was the tahini but as I kept taking a bite here and there, it grew on me & now I like it a lot. I had some eggplant to use and whipped up a batch of babaganoush and thought it would be fun to make up a pita bread to dip into it with. And as you now know, the pita’s didn’t happen but I will be in my kitchen soon to try and tweak a few things to make it happen. In the meantime, these biscuits were pretty darn good with the dip!
These biscuits were delish right out of the oven with a smear of ghee! And then I swiped a bit of jelly on top and omg…..took me back to eating breakfast out with the fam when I was little. The next morning, we topped off these biscuits with some sautéed greens and sunny side up eggs – and poking that yolk to dribble all over the biscuits was perfection!
Let me know if you give these biscuits a try and how you served them. Love receiving feedback & would love to see what you do with them 🙂
- 3 1/4 cups almond flour
- 1/2 packet dry active yeast
- 1/2 tsp coconut sugar
- 1 1/3 cups warm water
- 1 tsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 2 tbsp olive oil for brushing
- Mix the 1/2 packet of active dry yeast with the coconut sugar and 1/3 cup warm water. Let sit for 5 minutes.
- Add almond flour, 1 tsp olive oil, salt, garlic powder and cup of warm water to a bowl and mix. Add in your yeast mixture and combine (I use my hands.....it will be a bit sticky).
- Cover bowl with towel and let it sit in a warm spot for 1 1/2 hours.
- Preheat oven to 425 degrees.
- On parchment lined baking sheet, use a large scooper (or 1/4 cup measuring cup) and place mounds on sheet - keep about 2 inches between mounds.
- Flatten slightly with the back of a spoon or spatula. Using a pastry brush, brush olive oil on top.
- Bake for 20 - 25 minutes.
- Enjoy 🙂
- For a flavor twist, add rosemary or a favorite seasoning! Or omit the garlic powder and cinnamon & a bit of coconut sugar!
