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Classic Drop Biscuits

Makes 8 -10 biscuits.

  • 2 ½ cups almond flour
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda
  • ¼ cup canola oil (or other IBD-AID healthy oil such as avocado oil)
  • ¼ cup honey--local is best
  • 2 large eggs
  • 1 teaspoon freshly squeezed lemon juice
  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the almond flour, salt, and baking soda.  In a medium bowl, whisk together the canola oil, honey, eggs, and lemon juice. 
  3. Stir the wet ingredients into the almond flour mixture until thoroughly combined. 
  4. Drop the batter, in scant ¼ cups 2 inches apart, onto the baking sheet.
  5. Bake for 15 to 20 minutes, until golden brown or a toothpick inserted into the center of a biscuit comes out clean.  Let the biscuits cool briefly on the baking sheet, then serve warm. 

 IBD-AID Phases I*, II, and III (as tolerated)

*For Phase I, biscuits should be very soft and may need to add a dip (such as our Honey Yogurt Sauce) to keep moist (as tolerated)