Light, flaky buttery goodness to comfort the soul.
Ingredients
2½ cups of blanched almond flour
¾ cups of arrowroot
½ teaspoon of salt
½ teaspoon of baking soda
4 Tablespoons of cold unsalted butter, duck fat or lard (if using duck fat or lard, pop it in the freezer for 10 minutes to get it very cold)
2 Tablespoons of honey
2 large eggs
Instructions
Preheat the oven to 350 F and line a baking sheet with parchment paper,.
In a large mixing bowl combine arrowroot, almond flour, salt and baking soda and stir with a whisk to combine.
Cut the butter into the dry ingredients with a pastry cutter or two knives. You want it to resemble coarse crumbs. Here’s a video on how to do this.
In a small bowl, beat the honey and eggs together and add to the dry ingredients.
Stir to combine.
Drop the batter onto the baking sheet with a large spoon. (It was challenging for me to use a spoon because of the dense texture of the batter, so I used this ice cream scoop to make 12 effortless biscuit rounds.
Bake for 12 to 15 minutes, or until cooked through and golden brown.
Recipe by Paleo Kitchen Lab at http://paleokitchenlab.com/2014/08/28/zenbellly-cookbook-review-and-easy-biscuit-recipe/