 I was looking for a biscuit to serve with soup. After giving this one a try, I made some modifications to simplify things a bit and used it as my biscuit for the biscuits and gravy I made Thanksgiving morning. The almond flour results in a still dense but slightly moister biscuit than the coconut flour biscuit. And the butter flavor is awesome. Enjoy this versatile biscuit with gravy, jam, or butter! Make-ahead tip: Allow butter to come to room temperature overnight. Measure dry ingredients and mix the night before (step 3). Set eggs in a bowl of warm water first thing in the morning to get them quickly to room temperature before mixing.Adapted from elanaspantry.com.Makes 8 biscuits.Ingredients2 1/2 cups blanched almond flour 1/2 tsp sea salt 1/2 tsp baking soda 1/4 cup grass-fed butter, room temperature 2 eggs, room temperature Preparation- Preheat oven to 350 degrees F.
- Prepare muffin tins by coating with butter or coconut oil.
- Combine flour, salt, and baking soda in a medium bowl.
- With a hand mixer, combine butter and eggs in a large bowl.
- Pour dry ingredients into wet ingredients and mix using a wooden spoon until dough forms.
- Scoop about 2 Tbsp dough into each muffin tin and press gently.
- Bake for 15 minutes or edges are lightly browned.
- Let cool slightly, then remove biscuits from pan and continue to cool on a cooling rack.
Source: http://www.paleotable.com/2011/01/buttery-almond-biscuits.html Read about Smoked Pulled Lamb with Watermelon Balsamic VinegarCheck for Paleo eBook
 I was looking for a biscuit to serve with soup. After giving this one a try, I made some modifications to simplify things a bit and used it as my biscuit for the biscuits and gravy I made Thanksgiving morning. The almond flour results in a still dense but slightly moister biscuit than the coconut flour biscuit. And the butter flavor is awesome. Enjoy this versatile biscuit with gravy, jam, or butter! Make-ahead tip: Allow butter to come to room temperature overnight. Measure dry ingredients and mix the night before (step 3). Set eggs in a bowl of warm water first thing in the morning to get them quickly to room temperature before mixing.Adapted from elanaspantry.com.Makes 8 biscuits.Ingredients2 1/2 cups blanched almond flour 1/2 tsp sea salt 1/2 tsp baking soda 1/4 cup grass-fed butter, room temperature 2 eggs, room temperature Preparation- Preheat oven to 350 degrees F.
- Prepare muffin tins by coating with butter or coconut oil.
- Combine flour, salt, and baking soda in a medium bowl.
- With a hand mixer, combine butter and eggs in a large bowl.
- Pour dry ingredients into wet ingredients and mix using a wooden spoon until dough forms.
- Scoop about 2 Tbsp dough into each muffin tin and press gently.
- Bake for 15 minutes or edges are lightly browned.
- Let cool slightly, then remove biscuits from pan and continue to cool on a cooling rack.
Source:http://www.paleotable.com/2011/01/buttery-almond-biscuits.html Read about Tastes-Like-Cheating Almond ButterCheck for Paleo eBook
 I was looking for a biscuit to serve with soup. After giving this one a try, I made some modifications to simplify things a bit and used it as my biscuit for the biscuits and gravy I made Thanksgiving morning. The almond flour results in a still dense but slightly moister biscuit than the coconut flour biscuit. And the butter flavor is awesome. Enjoy this versatile biscuit with gravy, jam, or butter! Make-ahead tip: Allow butter to come to room temperature overnight. Measure dry ingredients and mix the night before (step 3). Set eggs in a bowl of warm water first thing in the morning to get them quickly to room temperature before mixing.Adapted from elanaspantry.com.Makes 8 biscuits.Ingredients2 1/2 cups blanched almond flour 1/2 tsp sea salt 1/2 tsp baking soda 1/4 cup grass-fed butter, room temperature 2 eggs, room temperature Preparation- Preheat oven to 350 degrees F.
- Prepare muffin tins by coating with butter or coconut oil.
- Combine flour, salt, and baking soda in a medium bowl.
- With a hand mixer, combine butter and eggs in a large bowl.
- Pour dry ingredients into wet ingredients and mix using a wooden spoon until dough forms.
- Scoop about 2 Tbsp dough into each muffin tin and press gently.
- Bake for 15 minutes or edges are lightly browned.
- Let cool slightly, then remove biscuits from pan and continue to cool on a cooling rack.
Source: http://www.paleotable.com/2011/01/buttery-almond-biscuits.html Read about Egg and Spaghetti Squash Breakfast SandwichCheck for Paleo eBook
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