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 | Print |
Recipe type: Bread
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 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
Instructions
- 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.
Serving size: 1 biscuit. Calories: 186; Fat: 14g; Saturated fat: 2g; Carbohydrates: 12g; Sugar: 9g; Sodium: 248mg; Fiber: 2g; Protein: 4g; Cholesterol: 41mg.
(Recipe adapted from “Classic Drop Biscuits,” in Elana Amsterdam’s “The Gluten-Free Almond Flour Cookbook,” Celestial Arts, 2009.) Pin It
I don’t know what happened, but I couldn’t get the batter to go beyond sticky batter, I added another 1/2 c of almond meal and another teaspoon of baking soda but still too runny, so I tried baking them and they looked like sort of fluffy cookies – might have tasted ok on their own as a cookie?? But I had already made the beef gravy to go on top- yuck! Had to eat it anyway… 🙁
Victoria I am so sorry you had an unpleasant experience! It’s such a bummer to have to eat food that doesn’t turn out quite right. I’ve made these biscuits several times and they’ve worked well, using both Bob’s Red Mill almond meal/flour and Honeyville almond flour. Thanks for coming to my blog and for trying the recipe anyway.
I’m sorry for you, that they didn’t turn out ;-/ I follow the recipe, sometimes make mini muffins instead of drop biscuits. They’ve always been a crowd pleaser, me pleaser and I make them often..
Still making these biscuits, tonight I put a twist sounds odd, but I added a little less than a TBSP of peanut butter. They turned out awesome..
Oh, not odd at all! I love to hear how people personalize and vary recipes. Why have the same old thing when you can change it up.
The first biscuits I tried to make gluten free.. Awesome, didn’t tell my husband till he asked ” Are these horrible for me” after downing three..I made them for the 2012 Super bowl party with a giant pot of chili. They went so fast I had to make a third batch.. Thank you for sharing great recipe and easy to follow. I used two cups almond flour and half a cup oat flour still turned out awesome….
Sarah
All I can say is awesome biscuits.. I just starting cutting out white and wheat flour, so I didn’t tell my husband these were made with almond flour. By the time I set them on table and turned to retrieve dinner almost 3 were gone… Big hit in our house, in fact I’m making them for 15 people, to go alongside with chili for the Super Bowl party!!!!!!!
I made them recently & savoured them with your tasty green pea & arocket soup & it was the best! Really tasty flavours!
MMMMMMMMMM,..These almond flour gf biscuits look amazingly tasty!
these look incredible! I love bisquits and these are even grain free!! Definitely serving these the next time I make soup, thanks!
Yummy! I love biscuits so much and I’m always looking for new ways to try making them. I haven’t quite gotten on the almond flour for everything wagon, but these are convincing me that I need to!