Almond Flour Biscuits

Paleo recipes are very good for anyone with a grain or wheat allergy.  Most Paleo recipes do not allow the use of any dairy products.  Since I am NOT allergic to dairy, I use milk products.  If you are sensitive to dairy, you can substitute almond or coconut milk in this recipe.

I use these biscuits all the time.  They taste great with butter and honey or jam.  They are also good with peanut butter or any kind of nut butter.



Modified from Cook Eat Paleo

Serves: 8-10 biscuits

Preheat to 325


3 cups almond flour.  USE FINELY GROUND flour made from BLANCHED almonds.  The regular kind is OK – but the blanched kind seem to come out a bit lighter.

1 teaspoon baking soda

¼ teaspoon sea salt

2 eggs

2 tablespoons honey

1 tablespoon lemon juice

1 TBS milk or half and half or cream (not paleo, but i am not strict)


Preheat oven to 325 degrees.

Mix dry ingredients in large bowl. Make a well in center and add wet ingredients. Stir wet ingredients in center, then stir into almond flour mixture until dough is formed.

Drop by large scoop onto cookie sheet lined with parchment paper. Flatten to 1-1/2 inches using a small piece of parchment paper.

Bake until lightly browned and cooked through, about 13-17 minutes.

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