Blueberry & Lemon Zest Biscuits-Grain/Diary Free

First off, ‘Honeville Almond Flour’ has the best grind. If you don’t want to order that, you can get ‘Bob’s Red Mill’ pretty much anywhere.

If you are using Bob’s or another brand, you will need to combine the first 3 ingredients in blender first. Blend for a minute or two, then transfer to a mixing bowl. This will ensure that you have a biscuit with a fine ‘crumb’.

Otherwise, if you are using Honeville… Combine almond flour (2 1/2 cups), salt, and baking soda in a mixing bowl and mix to combine (you don’t need the blender step with Honeville). Set aside for a moment.

In a separate bowl, blend the oil, eggs and honey.

Add your wet ingredients into the dry, mixing till a nice dough forms. Add the blueberries and zest, gently blending and pressing them into the dough. If using frozen, be careful not to over mix or you WILL end up with blue biscuits.

Roll out the dough between two sheets of parchment paper or wax paper, using a bit of flour to keep the dough from sticking (add as much of the flour as you need to make the dough not too sticky). For large biscuits, roll the dough to about 1 inch thick. Then cut the dough with a biscuit cutter or Mason Jar top. For small biscuits, roll the dough to about 1/2 inch thick and cut the biscuits to your desired size.

Line a baking sheet with parchment paper then place the biscuits a few inches apart from each other. Bake at 350°F for 12-15 minutes or until golden brown on the outside.

Remove from oven and cool slightly. Best eaten warm.

Makes 4-6 biscuits, depending on size and thickness.