For those of you eating gluten free, paleo, low carb or ketogenic diets, while I find that many “wheat free” recipes are yucky, this one has always been popular.
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 tbsp butter, melted (or melted coconut oil)
- 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
- 2 tbsp whole milk (pure coconut milk at room temperature works if you are dairy free)
- 2 large eggs (room temperature is best)
- 1/4 tsp apple cider vinegar
Preheat oven to 350 degrees. In a medium bowl, combine almond flour, baking soda and salt in a small bowl. Whisk together melted butter and honey until smooth. Add the 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.
I have tried coconut flour with many recipes, and I just don’t like it. The texture and flavor are off. But I have served almond flour biscuits and waffles to guests before who swear it tasted like wheat.
Experiment with different brands of almond flour, especially the grain size. For waffles, I like the almond flour finely ground, but for the biscuits, the coarser flour works too.