Another yummy biscuit variation, especially if you’d prefer almond flour over coconut. These were especially great with our Cincinnati Chili tonight!
- 2 1/2 cups blanched almond flour, plus 1/2 cup for dusting
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup coconut oil, melted
- 2 eggs
- 1 tablespoon honey (optional…but recommended)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Combine almond flour, salt and baking soda in a bowl. In a separate small bowl, whisk together eggs, honey, and oil. Mix wet ingredients into dry until a nice dough forms.
Roll the dough out until it’s about an inch thick and use a biscuit cutter to cut rounds out of dough, or form 1-inch thick round biscuits with your hands.
Bake biscuits for about 12 to 15 minutes or until golden. Makes about 12 biscuits.
A variation of Sunday Funday Paleo Recipe: Rosemary & Almond Flour Biscuits.