Classic Drop Biscuits

I miss having dropped eggs on biscuits…this recipe results in a differently textured, but delicious  treat! Rough nutritional data… 12g net carbohydrate, 9.5g sugar, 3.8g fiber,   24.5g fat, 8.3g protein, 27mg sodium

Update…These are a dark color, probably due to the use of regular almond flour instead of blanched. I prefer this mixture as a dessert biscuit – they are awesome with berries and whipped cream!

Classic Drop Biscuits

(adapted from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam)

makes 8 biscuits

Can be used for poached eggs, or shortcake

  • 2 ½ cups almond flour (from “My Spice Sage”) (original recipe use blanched almond flour)
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup grapeseed oil
  • ¼ cup honey (original recipe used agave nectar)
  • 2 large eggs
  • 1 teaspoon freshly squeezed lemon juice

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.

  • In a large bowl, combine the almond flour, salt, and baking soda.
  • In a medium bowl, whisk together the oil, honey eggs, and lemon juice.
  • Stir the wet ingredients into the dry ingredients and mix roughly until combined.
  • Drop the batter in scant ¼ cups, dividing into 8 biscuits, placed 2 inches apart on baking sheet.

  • Bake for 15-20 minutes until golden brown or a toothpick inserted into the center of a biscuit comes out clean. Let the biscuits cool briefly on the baking sheet
  • Serve warm

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