Three-Tree Biscuit
These chestnut biscuits are one of our favorites — we make them for public events, birthdays, team dinners, and other celebrations and gatherings. We developed this recipe with our friends and partners at Yellowbud Farm in Northfield MA. The biscuits are free of gluten, dairy, and refined sugar. One day may we all be so free!
Ingredients (makes 12 large biscuits):
3 cups chestnut flour — coarse grind will result in a gritty, cornbread texture; fine grind will result in a softer, cakier consistency. We like ⅔ coarse and ⅓ fine.
1 tsp salt
1 tsp baking soda
4 eggs
1/2 cup olive oil (…hickory oil, lard, or your preferred fat)
1/4 cup maple syrup (can increase to 1/2 cup if you prefer sweeter biscuits)
Options: rosemary, lemon or orange zest, lavender, thyme, vanilla, warm spices, black walnuts… anything you want to try!
Steps:
Pre-heat oven to 350° F.
Mix all dry ingredients together.
Mix all wet ingredients together.
Mix it all together. Consistency will be sticky and fairly solid, with ragged edges. If it can’t hold it’s shape, it’s too wet. If you could roll out a smooth ball without getting it stuck all over your hands, it’s too dry.
Use a spoon to scoop mounds of dough onto a baking sheet (you can make smaller biscuits to feed more people, or bigger ones — just adjust cook time accordingly)
Bake for 12-15 minutes at 350° F, until the top of the biscuits are starting to brown and bottoms are nicely browned.
Eat them warm, or eat them cold, or cut them in half and fry them in butter like a corn muffin.