Ingredients
2.5 cups of Blanched Almond Flour (click HERE for the brand I use)
¼ cup + 1T of Organic Arrowroot Powder
½ teaspoon of Baking Soda
½ teaspoon of Sea Salt
¼ teaspoon of Baking Powder
3T Healthy Solid Fat (Butter, Tallow, Lard, Ghee, Schmaltz or Coconut Oil)
1 Tablespoon Honey or Maple Syrup
¼ cup Cultured Buttermilk or Raw Cultured Sour Cream
2 Large Free Range Eggs
2 Tablespoons Organic Butter, melted
Preparation
Instructions Preheat your oven to 350 Degrees F Line a cookie sheet with unbleached parchment paper In a medium bowl combine Almond Flour, Baking Soda, Baking Powder & Sea salt In a small pot, over low heat combine your fat, honey and buttermilk or sour cream, whisk well until melted, remove from heat Add 2 eggs to your liquids and whisk well to combine Pour liquid/egg mixture to the dry ingredients and stir well Fold in ¼c Arrowroot powder Divide dough into 8 equal portions, using 1T of arrowroot powder to dust your hands. Form each section in to a biscuit shape and place on parchment lined cookie sheet Bake your biscuits at 350 for 18-20 minutes on the middle oven rack - brushing with melted butter ½ way through baking Allow your biscuits to cool for a minimum of 15 minutes before enjoying!
