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
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