Buttered Almond Biscuits
Almond flour makes for a crumbly gluten-free biscuit. These are best when served warm with a pat of salted butter and a drizzle of good honey or jam. Slideshow: How to Make Biscuits
May 2014
Almond flour makes for a crumbly gluten-free biscuit. These are best when served warm with a pat of salted butter and a drizzle of good honey or jam. Slideshow: How to Make Biscuits
Had printed this recipe years ago so didn't think to recheck for comments before attempting it. Luckily mare778 had mentioned adding two additional cups of flour, and it wasn't enough, so I added three additional cups and that seemed to do it. It ended up making two dozen and they were yummy. Next time I may try (with the 4 cups of flour) leaving out the sugar. It was too sweet for a biscuit for my taste. The consistency is similar to that of cornbread, so could leave the sugar and add some crushed corn. Might try that too. Also, I do suspect if you followed the recipe as it is written, with 1 cup flour or maybe 2, it might make good pancakes.
Read MoreAgree with the review below. This is like pancake batter. I tried adding two additional cups of almond flour and it still wasn't thick enough to properly form a biscuit. Total waste of so much food, right in the middle of coronavirus quarantine. What a shame.
Read MoreSomething is very wrong with this recipe. The batter is runnier than pancake batter. There is no way this will bake into a biscuit Please check the recipe, I expect better from food and wine!
Read More
