Growing up in the South, I have fond memories of warm biscuits gracing our table not only at breakfast time, but often at dinnertime as well. My desire for this simplest of comfort foods led to the birth of this almond flour biscuit recipe that has become one of the most popular recipes here on the blog.
Top them with a pat of butter and a drizzle of sweet honey, or your favorite homemade jam for an extra special treat! Or use them to create a scrumptious and Easy Chicken Pot Pie. Leftover biscuits are also wonderful for making quick-n-easy Breakfast Sandwiches.
This delightful recipe is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!
From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!
Click here to get a SNEAK PEEK of the book!
P.S. The lovely linens featured in these photos are courtesy of my friends at Hen House Linens. I just adore their beautiful table linens, and even more so, their mission to make mealtimes special by adding a touch of warmth and beauty to the table.
Ingredients
- 2 1/2 cups blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 3 tbsp butter, melted (or ghee, or melted coconut oil
)
- 1 tbsp pure honey (I prefer sage honey due to its mild flavor)
- 2 tbsp pure coconut milk (room temperature is best)
- 2 large eggs (room temperature is best)
- 1/4 tsp apple cider vinegar
Instructions
- Preheat oven to 350 degrees. In a medium bowl, combine almond flour, baking soda and salt.
- In a small bowl, whisk together melted butter (or coconut oil) and honey, until smooth. Add the coconut milk, eggs and vinegar, 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 baking sheet
lined with parchment paper
, 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, raw honey or homemade jam.
Notes
For those who are not dairy-free, buttermilk or whole milk can be used in place of the coconut milk.
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