Golly, with this wintry blast of cold and snow in the Pacific Northwest, I got a hankering for some warm biscuits with my soup. I wasn’t convinced that a flour-free version could be tasty, but I was WRONG! These are delicious!! I adapted the recipe from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam. I used 1/4 cup honey, but found it was a little sweeter than I liked so reduced the amount in the attached recipe. I hope you enjoy these as much as my husband and I have!
Paleo Drop Biscuits
(Adapted from “The Gluten-Free Almond Flour Cookbook” by Elana Amsterdam)
2 ½ cups blanched almond flour
½ teaspoon Celtic grey sea salt
½ teaspoon baking soda
¼ cup goat butter or coconut oil
3 tablespoons honey
2 large eggs
1 teaspoon freshly squeezed lemon juice
Preheat oven to 350F. Line a large baking sheet with parchment paper. In a large bowl, combine the almond flour, salt, and baking powder. In a saucepan, melt goat butter or coconut oil over low heat. Turn off heat and whisk in the honey, eggs, and lemon juice. Stir the wet ingredients into the almond flour until thoroughly combined. Drop heaping tablespoons of batter 1 – 2 inches apart onto the prepared baking sheet. Bake for 15 – 20 minutes until golden brown or a toothpick comes out clean. Let the biscuits cool slightly on the parchment paper before serving. Makes 16 biscuits.