These almond flour and honey drop biscuits are light and pleasing—and gluten-free. They might even win out over conventional flour biscuits! They’d be great as an added protein boost alongside a hearty, healthy main-dish soup such as peppery green pea-arugula soup.
|Almond Flour and Honey Drop Biscuits|| |
- 2 1/2 cups almond flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 cup oil (olive, coconut, or other)
- 1/4 cup honey
- 2 eggs
- 1 teaspoon lemon juice
- Preheat oven to 350°F. Line a baking sheet with parchment paper, or lightly oil.
- 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 flour mixture until thoroughly combined. Drop scant 1/4 cups of batter 2 inches apart on the baking sheet.
- Bake for 15 to 20 minutes or until golden brown. Serve warm.
(Recipe adapted from “Classic Drop Biscuits,” in Elana Amsterdam’s “The Gluten-Free Almond Flour Cookbook,” Celestial Arts, 2009.) Pin It