These biscuit discs are delicious and help curb my carb craving. They are good all by themselves but I especially love them cut in half, toasted, with a little coconut butter and blueberry jam or local raw honey. I also like them cut in half, toasted, and used as bread to make a sandwich or bun for a hamburger. Enjoy! (They will be really thin when cut in half)
Almond Flour Biscuit Discs
3 cups of blanched almond flour
¼ teaspoon of sea salt
1 teaspoons baking soda
½ teaspoon baking powder
2 whole eggs
1 egg yolk
1 egg white
2 tablespoons local raw honey
2 tablespoons apple cider vinegar
turbinado sugar (Optional)
Preheat oven to 350º
Cover a baking sheet with parchment paper and set aside.
In medium bowl combine almond flour, sea salt, baking soda and baking powder.
In 2 different bowls, separate 1 egg yolk from the egg white. Beat the egg white with a fork and set-aside until the very end.
Add to the bowl with the one egg yolk: 2 whole eggs, raw honey, and apple cider vinegar. Beat on high with electric mixer until well combined. Mix the wet ingredients into the dry almond flour mixture. It will be a little sticky.
Divide the dough into 8 balls. Place each ball on the prepared baking sheet. Using the palm of your hand flatten balls slightly to form a round disc.
Using a basting brush, give each biscuit an egg wash. Brush the top of each biscuit with the egg white. To add a bit of sparkle and sweetness, sprinkle a pinch of turbinado sugar on top.
Bake biscuits for 12 minutes. Turn off the oven and keep biscuits in there for an additional 4-5 minutes or until biscuits are golden brown.Watch closely so they don't overcook.
Remove from oven and let them sit for 20-30 minutes.
*If dough seems too sticky to handle, sprinkle some almond flour on your hands to help.
*Turbinado sugar is still sugar but in a more raw form. Use sparingly.*I bake mine on a pampered chef stone. If using a regular baking sheet baking times may vary.