2½ cups blanched almond flour ½ tsp baking soda ¼ tsp sea salt ⅛ tsp baking powder 3 tbsp butter, melted (or melted coconut oil) 1 tbsp pure honey (I prefer sage honey due to its mild flavor) 3 tbsp cultured buttermilk (or almond milk) 2 large eggs
- Preheat oven to 350 degrees. In a medium bowl, combine almond flour, salt, baking soda and baking powder.
- In a small bowl, whisk together melted butter and honey, until smooth. Add the buttermilk and eggs, whisking together until well combined. Using a spoon, stir the wet mixture into the dry mixture until thoroughly combined.
- For quick and easy drop biscuits: Drop biscuit dough by large spoonfuls onto a parchment-lined baking sheet, placing the biscuits approximately two-inches apart.
- For classic-style rolled-looking biscuits: Scoop a large spoonful of batter into your hands and roll into a ball about the size of an apricot. Then place the dough balls on a parchment-lined baking sheet and gently flatten using the palm of your hand.
- Bake about 15 minutes, until golden brown on top and a toothpick inserted in middle comes out clean. Serve warm with butter, raw honey or homemade jam.