Make Biscuits, Not War.

That is the slogan of one of my favorite local restaurants, The Loveless Cafe – who, by the way, has some amazing biscuits (among other things) if you ever have a chance to stop by for a visit.  The biscuits I’m sharing today are by no means a fluffy, buttermilk biscuit with a gloriously buttery top, BUT they will satisfy your biscuit craving without an ounce of grain or sugar.  Can’t beat that! These biscuits go great with a hot bowl of soup, make a delicious “bacon, egg & cheese” breakfast biscuit or work well as a snack if you make the sweet variety and eat it topped with almond butter and banana slices. The possibilities are endless!

2 ½ c. blanched almond flour (I use Honeyville)
1/2 t. baking soda
1/4 t. sea salt
1/4 c. coconut oil (or organic butter if you do dairy)
2 eggs
1 T. honey
(for a sweet biscuit add:)
1 t. vanilla
1 t. cinnamon

Preheat oven to 350. Line cookie sheet with parchment or tinfoil.
Combine almond flour, soda and salt in a medium bowl. In a separate bowl mix the oil or butter, eggs and honey (if going for a sweet biscuit, add vanilla and cinnamon as well). Pour liquid into dry ingredients and stir until you reach a dough-like consistency (if it feels too wet, add in extra almond flour). Using a long sheet of wax paper, spread dough on one half and fold the remaining half of the sheet over to cover (if you want to use parchment instead, you may need to sprinkle some extra almond flour on the dough before rolling). Roll the dough to about 1/2″ thick (thicker for taller biscuits since it will only rise a little bit) and cut with a 3″ biscuit cutter. Using a metal spatula, place each biscuit on the cookie sheet. Bake for 10-15 minutes or until a light golden brown on top.  Makes 8-12 biscuits depending on size.