Gluten Free Almond Flour Biscuits

2 ½ cups blanched almond flour, plus about 1 cup for dusting the dough (thanks Karen!)
½ teaspoon celtic sea salt
½ teaspoon baking soda
¼ cup earth balance natural buttery spread (soy free)
2 eggs
1 tablespoon agave nectar or honey

Don't bother to roll out. Roll into balls, put on baking sheet and flatten with your hand or a glass.

In a medium bowl, combine almond flour, salt and baking soda
In a large bowl, blend together buttery spread, eggs and agave
Stir the dry ingredients into the wet until a nice dough forms
Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
Dust dough with extra almond flour if it is sticky and/or misbehaving
Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
Using a spatula, transfer biscuits to a parchment lined baking sheet
Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
Serve with gravy, jelly or whatever else your heart desires


Serving Size: 1 biscuit

Number of Servings: 10

Recipe submitted by SparkPeople user READHEAD13.