Need
2 1/2 c. almond flour
1/2 t. salt
1/2 t. baking soda
1/4 c. ghee
2 eggs
1 T. raw organic honey
1 t. vanilla extract
Prepare
Preheat oven to 350
1. In a medium sized bowl combine the almond flour, salt, and baking soda.
2. In a larger bowl whisk together the ghee, eggs, honey, and vanilla. The ghee should not be melted and may be hard to whisk. Try using a spatula first to break down the mixture. It will be chunky.
3. Add the dry ingredients into the bowl with the wet ingredients, and mix until a dough ball forms.
4. Roll out the dough between 2 pieces of parchment paper. Toss in a few palm-fulls of extra almond flour to prevent sticking while rolling.
5. Roll the dough to desired thickness.
6. Using a biscuit cutter or top of mason jar, cut the dough into circles and transfer to a baking sheet lined with parchment paper. You may need to repeat steps 4-6 in order to use all of the dough. In addition, the dough does not rise. If you want the shortcakes thick, you will have to cut them thick.
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| I cut mine with a mason jar. |
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| Ready for the oven |
7. Bake for 15 minutes at 350. If your biscuits are not the same thickness, check on them after about 10 minutes. The thinner ones might need to be removed in order to avoid being burnt at the bottom.
The biscuits should turn slightly brown at the top.
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| Finished product |
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| Strawberry Shortcake Dessert |
