Almond Flour Biscuits
These biscuits are so moist and delicious! No oil or butter needed here. They’re a great alternative to those white-flour, no-nutrient, lay-in-your-belly-like-lead biscuits. No, they’re not as fluffy. Rather, you know you’re eating something good for you… a bit more substantial.
Anyway, go ahead and try these with a shmear of jam or some homemade cashew cream cheese. They also make a wonderful accompaniment to any savory meal. You won’t be disappointed!
Ingredients
⅓ cup unsweetened, plant-based milk (I used soy)
2 tsp apple cider vinegar
2 TBS flax meal + 4 TBS water
1 TBS pure maple syrup
2½ cups blanched almond flour
2 tsp baking soda
1 tsp baking powder
Method
Preheat oven to 325° F.
Add the apple cider vinegar and sweetener to the milk, stir gently and set aside (it will curdle and thicken).
Mix the flax meal with the water and set aside.
Stir the remaining (dry) ingredients together in a bowl.
Add the flax mixture and the milk mixture to the dry ingredients and stir well to combine.
Add love! 💗
Turn the dough out onto a cutting surface such as a large cutting board or a marble slab.
Shape the dough into an oval, about ¾” tall.
Work in more almond flour if the dough is too sticky, too wet, or otherwise misbehaving.
Use a 2¾” biscuit cutter to cut into biscuits. TIP: you could also just use the ring portion of a mason jar lid.
Place on a parchment lined baking sheet and bake for 15-20 minutes, until the edges are golden brown.
Makes about 8 biscuits. Enjoy!
