biscuits-gluten-free-recipe-DSC_8901
2 ½ cups 
blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar or honey

 

 

  1. In a medium bowl, combine almond flour, salt and baking soda
  2. In a large bowl, blend together buttery spread, eggs and agave
  3. Stir the dry ingredients into the wet until a nice dough forms
  4. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
  5. Dust dough with extra almond flour if it is sticky and/or misbehaving
  6. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
  7. Using a spatula, transfer biscuits to a parchment lined baking sheet
  8. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
  9. Serve with gravy, jelly or whatever else your heart desires

From my FAVORITE…Elana’s