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–+ servings

Almond Flour Honey Biscuits for Full GAPS

Twelve small almond-flour biscuits made with softened unsalted butter, honey and egg. Chill only if the mixture is too soft to shape, then bake the flattened rounds at 300°F for 12 minutes.
Print Recipe
Servings: 12 small biscuits
Course: Bread, Side Dish
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/2 cups dry fermented almond flour fully dry after whole-nut fermentation and drying; not fresh moist fermented flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pure bicarbonate of soda baking soda, not baking powder
  • 1/4 cup homemade unsalted butter softened, not melted
  • 1 tablespoon honey
  • 1 egg

Equipment

  • 1 Mixing bowl and spoon or fork For combining the six ingredients.
  • Dry measuring cups and measuring spoons
  • 1 Stainless-steel baking sheet
  • 1 Thin spatula and cooling rack or plate Support the biscuits when lifting them.

Method
 

  1. Heat the oven to 300°F. Measure the dry almond flour, salt and pure bicarbonate of soda into a mixing bowl and stir together. Add the softened unsalted butter, honey and egg. Combine until evenly mixed, with no separate butter streaks or dry flour patches.
  2. If the mixture is too soft to shape and a portion slumps or smears, refrigerate it until it holds together. Skip chilling when it is already manageable. Do not add unmeasured extra flour or liquid.
  3. Divide into twelve small portions. Form each into a ball and gently flatten it into a biscuit round. Arrange similar-size rounds on a prepared stainless-steel baking sheet with space between them.
  4. Bake at 300°F for 12 minutes. Keep the small flattened shape and watch that the edges do not become deeply browned. Let the biscuits settle on the tray before lifting them with a thin spatula for serving.

Notes

Full GAPS: Use fully dry fermented almond flour and ordinary butter after its dairy introduction. Contains almonds, milk and egg. This is not the separate Stage 4 fermented-flour bread.
Raising agent: Use the measured pure bicarbonate of soda. Do not replace it with baking powder.
Yield and timing: Makes twelve small flattened biscuits, baked at 300°F for 12 minutes. Butter softening, almond-flour preparation and optional chilling are additional variable preparation time, not a fixed twelve-minute total.
Texture: Combine evenly; refrigerate only if a shaped portion slumps or smears. Do not add liquid to make a pouring batter.
Storage: Cool before covering. Refrigerate leftovers or freeze portions, then thaw before gently warming.
Scaling: At 2x, make twenty-four small biscuits. Keep individual size and oven temperature unchanged and use enough tray space.
Flour preparation: Fermentation is required before GAPS baking on Full GAPS too. Use the linked dry fermented almond meal, ground finely, rather than an unfermented soaked-only flour.

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