This gluten free biscuits recipe is far easier to make than the real thing! And it’s tasty too. I make large batches and then just pop them in the oven or toaster as needed. With only 15 minutes of baking time, you’ll have show-stopping biscuits prepped, cooked, and dishes cleaned in less than half an hour.
Ingredients:
- 2-½ cups blanched almond flour (not almond meal), plus 1 cup for dusting dough*
- ½ teaspoon Celtic sea salt
- ½ teaspoon baking soda
- ¼ cup coconut oil, melted
- 2 large eggs
- 1 tablespoon maple syrup (optional)
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In a medium bowl, combine almond flour, salt, and baking soda
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In a large bowl, blend together coconut oil, eggs, and honey
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Stir dry ingredients into wet until dough forms
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Roll out dough between 2 pieces of parchment paper to ¾-inch thick
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Dust dough with extra almond flour if sticky
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Cut dough into biscuits using a mason jar with a 2½-inch wide mouth
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Use a metal baking spatula to transfer biscuits to a parchment paper lined baking sheet
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Bake at 350°F for 15 minutes, until biscuits are browned on the bottom edges. Once cooled, they freeze well.
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Serve with ghee or butter
