Almond flour rules. Oh Elana, my life was incomplete without you. (Even if you have an unfortunate obsession with agave nectar.)
I put this recipe together from a couple that were more complicated: I’m a lazy ass in the kitchen and there’s no way I’m going to get out the mixer to whip egg whites when I just want a simple biscuit. These taste amazing – something I’d be happy to serve to someone who eats wheat – and are surprisingly fluffy. Fantastic with a little bit of honey or just some butter.
GLUTEN-FREE ALMOND FLOUR BISCUITS
2 c blanched almond flour (on baking with almond flour)
1 tsp baking powder
1/4 tsp salt
4 tbsp coconut oil or unsalted butter
1 tsp honey (or two if you prefer)
Preheat oven to 350 F. Prepare a cookie sheet using your preferred method – grease, parchment paper, or, my personal favorite, a silicone baking liner.
Mix dry ingredients with a fork, breaking up any lumps in the almond flour. Cut in the coconut oil or butter until you have coarse crumbs.
Beat eggs in a separate bowl; whisk in honey. Add wet ingredients to dry; stir until just combined, then drop in blobs onto the cookie sheet. Don’t flatten them. Makes 8-9 biscuits.
Bake for 14 minutes or until lightly browned.
Now the trouble is…making myself stop….
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