Lately I’ve been pining for autumn.
It’s more than just being sick and tired of these sweltering 90° days.
I mean, it’s mostly that. (Can I get an amen!?)
But autumn is also my favorite season. It’s filled with some of life’s loveliest goodies including but not limited to: my birthday (YAY!), cozy sweaters (so soft and warm!), sunset-hued leaves (pretty!), apple cider (yum!), pumpkin pie (double yum!)… pumpkin everything, for that matter (EVERYTHING).
So in looking forward to autumn, I’ve been craving some serious comfort foods. Like biscuits.
Gosh I just love a good biscuit.
They’re so versatile! Use them in place of a dinner roll, or to make delicious breakfast sandwiches, or just smother them in some homemade jam and call it dessert.
Plus, this recipe uses almond flour which is gluten-free and packed with protein.
Makes 12 biscuits
- 2½ cups blanched almond flour
- 4 pastured eggs
- 3 tablespoons melted grass-fed butter or coconut oil (for a dairy-free version)
- 3 tablespoons raw honey
- 1 tablespoon baking powder
- ¾ teaspoon real salt
Mix all of the dry ingredients (almond flour, baking powder, and salt) together. Add the eggs, melted butter/coconut oil, and raw honey, and mix well. Spoon the dough onto a greased cookie sheet, forming 12 biscuits. Cook for 12-15 minutes (or until golden brown) at 350°F.
Last but not least, enjoy!