One-Bowl Buttery Biscuits

One-Bowl Buttery Biscuits

These are the perfect side dish for just about any soup or chilli dish, and they are also delicious for breakfast. Just leave out the honey to take them down the savoury route, or leave it in for a subtly sweet flavour.
8 biscuits
Total Time
25 Minutes
192g of almond flour
2 large eggs
80g of grass-fed butter or ghee, melted and slightly cooled
1 tbsp of honey (optional)
2 tsp of baking powder

½ tsp salt
Flaky sea salt, as needed (optional)
Step 1

Preheat the oven to 177°C. Line a large baking sheet with parchment paper.

Step 2

In a large bowl, stir together the flour, eggs, butter, honey (if using), baking powder and salt until the ingredients are just combined.

Step 3

Use a ¼ cup measuring cup to scoop the dough onto the prepared baking sheet. Use your hands to shape the biscuits, flattening the tops slightly. Sprinkle the tops with the flaky sea salt (if using).

Step 4

Bake the biscuits for 18-20 minutes, or until they are golden.

Step 5

Serve the biscuits warm. Store the leftovers at room temperature for two days, covered loosely with a paper towel, or in the refrigerator for up to a week.

Recipe courtesy of  The Simple Paleo Kitchen by Jessie Bittner

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