INGREDIENTS:
• 2 1/2 cups fine almond flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 2 Tablespoons sugar (totally optional, may omit entirely)
• 3 Tablespoons salted butter (or dairy-free alternative)
• 2 eggs
• 3 Tablespoons milk or dairy-free alternative
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. Prepare a baking sheet with parchment paper.
3. In a large bowl whisk together almond flour, baking powder, baking soda and sugar.
4. With a pastry dough cutter (or a fork) cut butter into almond flour mixture until butter is fully cut into the flour and it resembles small pebbles.
5. Stir in eggs and milk.
6. Drop 2 Tablespoons of dough onto baking sheet, 2 inches apart from each biscuit.
7. Bake for 11-15 minutes, or until tops begin to brown.
8. Serve immediately or store in an airtight container in the fridge up to 4-5 days