I know, I know, I could have came up with a better title for this recipe than DUMP but that’s literally how you make it so…
On to the recipe because the pictures and deliciousness speak for themselves!
So you start with 1 stick of butter…yeah…I know 1 stick seems like a lot but this makes 12 biscuits AND grass fed, organic butter provides a certain type of fat known as CLA which basically means if you eat it you’ll have superman brain powers and pearly white, strong teeth. All kidding aside, CLA or Conjugated Linoleic Acid which is a serious immune booster and disease fighter, it has also been shown to help against the degenerative disease Alzheimers. It is also high in Vitamin K, which in combination with vitamin d, provides healthy bones like your teeth! So eat up that grass fed butter, dear.
So you melt your 1 stick of butter in an 8×8 or 8×9 glass baking dish either by sticking in your preheating oven of 425 degrees or in the microwave. (blah, not my favorite)
While that is melting you mix your batter together. Then you dump your batter into the butter which looks like this:
Don’t worry about spreading it out perfectly, or if the butter gets onto the top of the dough. It’s all gooooood and I mean really gooooood.
At this point you bake! Usually it takes about 20 minutes or so but please watch it. You’ll know its done when the top has browned and when you touch it, it springs back up. Now, keep in mind that using gluten free flour makes this spongy, not flaky. This is not a flaky biscuit. It is spongy. Got it? We actually prefer to eat them warm after they come out of the oven and then slice it and toast it. Don’t try to eat it hot, let it get warm about 10 minutes out of the oven before you cut into them otherwise they will be gooey, spongy and taste like dough. So after they have came to just warm, cut and slice one open and then pop in your toaster oven for 4-5 minutes to get it crispyish on the top. That’s our favorite but skipping the toaster oven is totally up to you. That’s how we heat them up leftover too, by the way.
This is what it looks like out of the oven.
And then I let it cool for 10 minutes and sliced it open…gah…..heart eyes….
And then I topped it with some shredded raw cheese, 2 pieces of crisp bacon, and then an over easy egg on top and some red pepper flakes. But you do you. Some homemade jam on top would be equally delicious! (And yes, these are Reset approved if you use maple syrup.)
Buttery Dump Biscuits
(Gluten-Free, Refined Sugar Free)
1 stick grass fed butter
2.5 cups of gluten free flour
1.5 tbs of coconut sugar or maple syrup
1.5 tbs baking powder
1 tsp salt
1 3/4 cup of almond milk with 1 tbs of ACV (let sit for 5 minutes-this curdles it and makes it like buttermilk!)
Preheat oven to 425,
Melt your butter in your glass 8×8 or 8×9 inch pan either in the oven as it preheats or in the microwave.
In a medium bowl, mix flour, syrup, baking powder, and salt together.
Pour in the ACV with almond milk and stir until batter forms. It will be super sticky. That’s okay.
Pour the dough batter on top of your melted butter in your baking dish and then pop in the oven.
Bake for around 20 minutes but watch the top and make sure it’s browned along with when you touch the biscuits you want them to bounce back or be springy.
That’s it! Once they are cut, you can store in a plastic bag or container in your fridge for 3-4 days. Pop in the toaster oven to reheat!