Almond Flour Biscuits
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 8
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 2 1/2 cups blanched almond flour
- 3 tbsp butter melted (or ghee or melted coconut oil)
- 1 tbsp pure honey (i prefer sage honey due to its mild fl
- 2 tbsp pure coconut milk (room temperature is best)
- 2 large eggs (room temperature is best)
- 1/4 tsp apple cider vinegar
- Carbohydrate 7.48745593749707 g
- Cholesterol 30.503125 mg
- Fat 30.48998125 g
- Fiber 3.89999985694885 g
- Protein 8.34809375 g
- Saturated Fat 8.746585 g
- Serving Size 1 1 biscuit (52g)
- Sodium 146.731197916651 mg
- Sugar 3.58745608054822 g
- Trans Fat 1.70144125 g
- Calories 320 calories
Preheat oven to 350 degrees. In a medium bowl, combine almond flour, baking soda and salt.In a small bowl, whisk together melted butter (or coconut oil) and honey, until smooth. Add the coconut milk, eggs and vinegar, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a baking sheet lined with parchment paper, placing the biscuits approximately two-inches apart.For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter, raw honey or homemade jam.
