Biscuits have always been one of my favorite breakfast foods. I prefer them with just a pat of butter–no jam, nothing fancy.
I haven’t made biscuits in a while–they are a little time-consuming–but I’m excited to try this recipe from Elana’s Pantry.
They’re made of almond flour, so they are much higher protein than your standard white-flour biscuits. I suspect the texture will be quite different, but they do sound tasty
I can’t wait to try them.
You can see Elana’s original post here. I’ve pasted in her recipe below.
2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
1 tablespoon agave nectar
1. In a medium bowl, combine almond flour, salt and baking soda.
2. In a large bowl, blend together buttery spread, eggs and agave.
3. Stir the dry ingredients into the wet until a nice dough forms. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick. Dust dough with extra almond flour if it is sticky and/or misbehaving.
4. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth. Using a spatula, transfer biscuits to a parchment lined baking sheet.
5. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges.
Yield: 10 biscuits