Grain-Free Goodness: Breakfast Biscuits

This is one of those recipes that I make every week, a staple in my daily routine. I serve batches of these biscuits at breakfast, lunch and dinner. They are just as wonderful toasted with butter and honey as they are topped with avocado, tomato and cheese for a mid-day sandwich.

They are fluffy, golden morsels of sunshiny goodness (feel free to quote me on that).

Breakfast Biscuits

recipe from The Gluten-Free Almond Flour Cookbook by Elana Amsterdam

makes 8 biscuits

2 1/2 C. blanched almond flour

1/4 tsp sea salt plus 1/4 tsp coarse grain sea salt

1/2 tsp baking soda

1/4 cup grapeseed oil

1/4 cup honey

2 large eggs

1 tsp freshly squeezed lemon juice

Preheat oven to 350F.

For the batter:

Combine dry ingredients (flour through baking soda) in a large bowl. Mix well. Whisk together wet ingredients (oil through lemon juice) in a small bowl. Add wet ingredients to dry and stir until well combined.

To bake:

Drop by scant quarter-cup measurements about 2 inches apart on a parchment lined baking sheet. Place in 350F preheated oven and bake for 10-15 minutes, or until golden brown. Do not overbake.

To serve:

Smother in butter and honey. Yum!

Also great sliced in half and made into a scrambled egg sandwich. 

Or slice in half, serve open-faced with poached eggs and sauteed spinach and mushrooms.