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Home of Gluten-Free Society › Forums › TRUE Gluten Free Recipes (No grains please) › Classic Drop Biscuit
This topic contains 1 reply, has 2 voices, and was last updated by Shell 8 years, 1 month ago.
Makes 8 Biscuit
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil
2 large eggs
1 teaspoon freshly squeezed lemon juice
Preheat the oven to 350 F. Line a large baking sheet with parchment paper.
In a large bowl, combine the almond flour, salt and baking soda. In medium bowl, whisk
together the grapeseed oil, agave nectar, eggs and lemon juice, Stir the wet ingredients
into the almond flour mixture until thoroughly combined. Drop the batter, in scant 1/4
cups 2 inches apart onto the baking sheet.
Bake for 15 to 20 minutes until golden brown or a toothpick inserted into the center of a
biscuit comes out clean. Let the biscuits cool briefly on the baking sheet, then serve warm
You didn't mention how much Agave Nectur?
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