Buttery Almond Biscuits

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.

Ingredients
2 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

1. Preheat oven to 350 degrees F.
2. Prepare muffin tins by coating with butter or coconut oil.
3. Combine flour, salt, and baking soda in a medium bowl.
4. With a hand mixer, combine butter and eggs in a large bowl.
5. Pour dry ingredients into wet ingredients and mix using a wooden spoon until dough forms.
6. Scoop about 2 Tbsp dough into each muffin tin and press gently.
7. Bake for 15 minutes or edges are lightly browned.
8. Let cool slightly, then remove biscuits from pan and continue to cool on a cooling rack.