Yes, this recipe involves a couple of ingredients that are not exactly everyday. But I find it fun to experiment with healthier variations on the norm - not for using all the time, but for occasions like this, when you just feel like a warm, flaky, drop-dead delicious biscuit. If you don't want to invest in agave nectar, you can use honey or maple syrup, though of course they have less neutral flavors than agave does. The almond flour is worth the price of admission, though. It's a superfood, like I'm sure you keep hearing, so this is yet another yummy way to get almonds in your diet.
These biscuits are sitting on the fence between sweet and savory, so you could use them as part of a dessert (strawberry shortcake, perhaps) or alongside a warm and hearty dinner (maybe some rotisserie chicken and veggies - mmm, now I'm hungry.)
Almond Flour Classic Drop Biscuits
from The Gluten-Free Almond Flour Cookbook
2 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/4 cup grapeseed oil (I used canola)
1/4 cup agave nectar
2 large eggs
1 teaspoon lemon juice
1. Preheat oven to 350. Line a cookie sheet with parchment or a silpat liner.
2. Mix almond flour, salt, and baking soda in a large bowl. In a medium bowl, whisk together oil, agave, eggs, and lemon. Stir the wet ingredients into the dry until well combined.
3. Drop biscuits on prepared baking sheet in scant 1/4 cups, 2 inches apart. Bake for 15 to 20 minutes, until golden brown and a toothpick comes out clean when inserted in the middle of one. Let cool a few minutes - serve warm.