A friendly little recipe from Elana’s Pantry. I loved these dearly, mostly because I’m a breakfast sandwich fanatic. Give me a fried egg with tomato, avocado, and bacon between two slices of gluten-free bread, and I am one happy chef. Since going paleo, I hadn’t really found a good sub for my occasional breakfast sandwich (which, by default, means I had not had a breakfast sandwich in a year and a half).
I was in the mood for a biscuit and stumbled upon this paleo-friendly version. It doesn’t really rise like a regular biscuit and doesn’t have layers or anything. Also, because of the almond flour, has a sweeter taste than traditional biscuits. That being said, this recipe could be used in a savory or sweet context. I did, in fact, make a breakfast sandwich with them (I could slice down the middle without the halves breaking from lack-o-gluten).
Almond Flour Biscuits
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup grass-fed butter (like Kerrygold)
note: Elana’s recipe calls for a sweetener like agave or honey, I omitted it.
- In a medium bowl, combine almond flour, salt and baking soda.
- In a large bowl, blend together buttery spread, eggs and agave.
- Stir the dry ingredients into the wet until a nice dough forms.
- Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick.
- Dust dough with extra almond flour if it is sticky and/or misbehaving.
- Cut the dough into biscuits using a mason jar with a 3-inch wide mouth.
- Using a spatula, transfer biscuits to a parchment lined baking sheet.
- Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.
Bonus Feature: Nutrition Facts for the Biscuits