My mother-in-law made the best biscuits. She used Bisquick but she had 2 secrets to make them outstanding: One was to add cold, cubed butter. The other was to add a pinch or 2 of salt to bring out the flavor. That was what made her biscuits so delicious. As a “clean” eater now, Bisquick is out, butter is out, so where does that leave me? With almond flour and coconut oil! Some foods just really need a biscuit to go along with them….scrambled eggs, berry compote, chili, baked chicken (instead of fried!). So I came up with a biscuit that works with these foods, yet does not have wheat or dairy. The dough seems a bit sticky but they came out nice and light!
- 3 cups almond flour, plus 2 tablespoons for rolling out the dough
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup coconut oil, room temperature
- 2 large eggs
- 1 tablespoon honey
- Preheat oven to 350.
- In a medium bowl combine the dry ingredients and stir to mix.
- In a small bowl combine the wet ingredients and mix well.
- Add the wet ingredients to the dry and mix well.
- Place the dough on a sheet of wax paper or parchment and sprinkle the 2 tablespoons of almond flour on top to make rolling out less sticky. Roll out dough to about ¾ inch thickness.
- Using a 2" round cutter or a juice glass, cut out 12 biscuits (you may need to re-roll the dough after 9 or so biscuits) and place on a parchment covered baking sheet.
- Bake for 15 minutes. Cool on a rack before serving.