Description
Gluten free paleo-friendly soft and fluffy biscuits made with almond flour!
Ingredients
Scale
- 2 cups almond flour
- 2 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs, whisked
- 1/2 cup butter, melted and cooled*
- 2 tbsp dairy free milk of choice
For the blueberry jam
- 2 + 1/2 cups fresh blueberries
- 1/4 cup filtered water
- 2 tbsp honey
- 2 tsp chia seeds
Instructions
- Start by making them jam if making. Mix the blueberries, water, and honey together in a small sauce pan. Heat over medium heat until blueberries are soft enough to mash with a potato masher or a large spoon.
- Reduce heat to a simmer, then stir in the chia seeds. Allow to simmer until thickened, about 15-20 minutes. Transfer to a jar or storage container.
- For the biscuits, Ppreheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together the almond flour, baking powder, and sea salt. Mix in the whisked eggs, butter, and milk of choice until everything is well-combined.
- Use a cookie scoop to scoop out 8-10 round biscuits. (You can make them as small or as large as you would like, just know that the bake times may vary slightly for different sized biscuits).
- Bake for 13-15 minutes, until bottoms are slightly browned and a toothpick comes out clean.
- Allow to cool for a few minutes before serving with desired toppings and enjoy!
Notes
*For dairy free, sub dairy free butter. You can also sub coconut oil, but note the taste will slightly change.