Now before you start thinking to yourself “who the hell still eats biscuits in this day and age”, let me explain myself. If you’re celiac, gluten-free by choice, or you just want to feel good- plain and simple- there is no more diverse food item than the biscuit. You’ll find this gem under an over-easy egg, topped with nutritional yeast flakes, and gone in about 2 minutes flat. They store well and age better than your finest red, that is, softening rather than turning to stone. They’re filling (because rabbit food can only get you so far) and they kept me fed and happy for a night on top of a mountain, slathered in peanut butter and warmed by the fire.
Prep time: 5 minutes
Cook time: 20 minutes
- 2 1/2 cups of almond flour
- 1 teaspoon of baking soda
- 3/4 sea salt (in the past I’ve had to use the salt that comes in tiny little pebbles, still breathing)
- 1/4 cup of coconut oil (melted, usually supposed to wait for it to cool but I never do)
- 1 tablespoon of honey (I am currently using maple syrup- I prefer the tang to honey)
- 2 large eggs
- Optional: additional eggs (yes that means you’ll need more flour, look at you go)
- Optional: oat/seed/raisin crumble topping
- Moment of truth, most of the time I just put all the dry ingredients in and splash the wet stuff in after.
- If I’m adding extra eggs, I’ll begin by slowly adding tablespoons of additional almond flour until the dough reaches the right consistency- which in case you’re wondering, resembles chocolate chip cookie dough, except its just considerably more disappointing without the sugar and chocolate.
- Use parchment paper (compostable) or avocado oil to grease the pan, and I forgot to mention, but you should’ve had the oven preheating to 350f (175c).
- Begin placing large tablespoons of dough separated evenly on the pan. Just let them do their thing, it’ll be fine.
- You can now sprinkle the oat/seed/raisin topping mentioned above, and don’t worry if you make a mess on the pan- you’ll just toast whatever doesn’t bake onto the biscuits, which makes for a yummy side bowl with almond milk.
- Bake for 15-20minutes or until golden brown. Be warned, almond flour burns very easily and suddenly.
Eat with eggs, peanut butter, jam, and pride.