Grain Free Buttermilk Bisc

• 2.5 cups of Blanched Almond Flour (click HERE for the brand I use)
• 1/4 cup + 1T of Organic Arrowroot Powder
• 1/2 teaspoon of Baking Soda
• 1/2 teaspoon of Sea Salt
• 1/4 teaspoon of Baking Powder
• 3T Healthy Solid Fat (Butter, Tallow, Lard, Ghee, Schmaltz or Coconut Oil)
• 1 Tablespoon Honey or Maple Syrup
• 1/4 cup Cultured Buttermilk or Raw Cultured Sour Cream
• 2 Large Free Range Eggs
• 2 Tablespoons Organic Butter, melted

1. Instructions
2. Preheat your oven to 350 Degrees F
3. Line a cookie sheet with unbleached parchment paper
4. In a medium bowl combine Almond Flour, Baking Soda, Baking Powder & Sea salt
5. In a small pot, over low heat combine your fat, honey and buttermilk or sour cream, whisk well until melted, remove from heat
6. Add 2 eggs to your liquids and whisk well to combine
7. Pour liquid/egg mixture to the dry ingredients and stir well
8. Fold in 1/4c Arrowroot powder
9. Divide dough into 8 equal portions, using 1T of arrowroot powder to dust your hands. Form each section in to a biscuit shape and place on parchment lined cookie sheet
10. Bake your biscuits at 350 for 18-20 minutes on the middle oven rack - brushing with melted butter 1/2 way through baking
11. Allow your biscuits to cool for a minimum of 15 minutes before enjoying!

flour, ubc, baking soda, salt, ubc, t, honey, ubc, range eggs, butter

Taken from www.epicurious.com/recipes/member/views/grain-free-buttermilk-bisc-52550331 (may not work)