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  • Biscuitsprint this post

  • 2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)

  • ½ teaspoon celtic sea salt

  • ½ teaspoon baking soda

  • ¼ cup earth balance natural buttery spread (soy free)

  • 2 eggs

  • 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

  • 4.Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick

  • 5.Dust dough with extra almond flour if it is sticky and/or misbehaving

  • 6.Cut the dough into biscuits using a mason jar with a 3-inch wide mouth

  • 7.Using a spatula, transfer biscuits to a parchment lined baking sheet

  • 8.Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges

  • 9.Serve with gravy, jelly or whatever else your heart desires




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