Honey Biscuits

Makes 4 servings. 40 minute cook time.

Goes great with jam for a simple breakfast (add some rich whipped cream cheese for extra goodness)


  • 3 ½ cups blanched almond flour, sifted

  • ⅓ cup coconut flour, sifted plus more for rolling out the dough

  • 2 large eggs

  • ¼ cup honey

  • ¼ cup almond milk

  • 2 teaspoons apple cider vinegar

  • 1 teaspoon baking soda

  • ½ teaspoon sea salt

  • ⅓ cup palm shortening or 5 tablespoons ghee


  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.

  2. Place the flours, eggs, honey, almond milk, vinegar, baking soda, and salt in the bowl of a stand mixer and mix on medium until a loose dough forms.

  3. Switch to a dough hook or use a pastry cutter to blend in the palm shortening, leaving pea-sized bits of the shortening visible in the dough.

  4. Lightly sprinkle coconut flour on a sheet of parchment paper. Turn the dough out onto the floured surface. Gather it into a ball and form it into a 1-inch-thick circle, using your palms to flatten the top.

  5. Use a round cutter to make biscuits, gathering the remaining dough into a ball and repeating the process until all of it has been used up. Alternatively, hand-shape 8 biscuits from the dough.

  6. Place the biscuits on the prepared baking sheet.

  7. Bake for 18 to 20 minutes, turning the sheet once midway through. Allow to cool slightly on a wire rack before serving.

This recipe is adapted from Danielle Walker's Against all Grain: Meals Made Simple cookbook Biscuits recipe (p. 54)