Biscuitsprinter friendly 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 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 Makes about 10 biscuits

Biscuitsprinter friendly
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
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
Makes about 10 biscuits