I think that this is a recipe that you will either love or... not so much :-)
I’ve been working more and more with gluten free alternatives to classical flour-based recipes. This recipe uses almond flour to create the base for the biscuits, and then a few more ingredients; including vinegar to finish them up… but more on that later.
They have a very nutty taste that is quite different than a typical biscuit.
Chef’s Note: Whenever possible, I usually try to buy ingredients from our local farmer’s markets, and I always attempt to purchase organic items. In today’s world of pesticides, chemicals and GMO’s, I really try to put the healthiest things into my body, and the bodies of my clients.
Place a rack in the middle position, and preheat your oven to 330f (165c).
Sift 2.5 cups of almond flour into a large mixing bowl.
Chef’s Tip: Almond flour, if not properly stored, can turn rancid. Make sure you use only the freshest almond flour… Or any flour, for that matter.
Add a level measure of baking soda, and salt.
Whisk to combine.
Add the eggs, honey, and cider vinegar to a small bowl and then whisk to combine.
Chef’s Note: Why add vinegar? Well, the addition of an acid when using baking soda creates a chemical reaction and aids in the rising of the dough.
Add the egg mixture to the almond flour.
Stir with a wooden spoon until you form dough that is slightly wet.
Place a piece of parchment paper on a baking sheet, and use a spoon to drop the biscuits onto the baking sheet.
Place in the preheated oven, and then bake for about 20 minutes, or until the biscuits are nicely browned.
Serve with some nice jam, or maybe a plate of scrambled eggs with homemade sausage. Enjoy.
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