Boy oh boy are you in for a treat! These biscuits really hit the spot and they were so good! And they were easy to make too. I got this recipe from The Nourishing Home website and adapted it for P10 use.
Have you missed biscuits? Breakfast sandwiches, little sammies, etc.? Well no more!
In the short time they existed at our house, they were covered with egg salad made with homemade mayo, served as a breakfast biscuit and as sandwich buns.
If you're going to spend some time cooking ahead for the week, put these on your list. And hide them from The Kid....just sayin'
Just a couple of notes: This makes EIGHT biscuits. I made twelve and ended up with some little guys. Also, these biscuits have a great texture but are on the sweet side. And they won’t ‘rise’ like normal biscuits, so if you want a high biscuit, shape it that way.
Now, back to our show!
Almond Flour Biscuits
makes 8 biscuits
2 1/2 cups blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/8 teaspoon baking powder
3 tablespoons butter, melted (or melted coconut oil)
1 tablespoon agave
3 tablespoons almond milk
2 large eggs
Preheat oven to 350 degrees.
In a medium bowl, combine almond flour, salt, baking soda and baking powder.
In a small bowl, whisk together melted butter and agave, until smooth. Add the milk and eggs, 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 parchment-lined baking sheet, 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.