This recipe began as an experiment and turned out amazingly well! I saw the basic recipe on line but decided to make some changes just because I could. I loved the results, and the hubby did, too! I used a 3-inch diameter glass to cut out the biscuits instead of a regular biscuit cutter.
2 c. all-purpose flour, divided
1/2 c. almond flour
1/2 tsp. salt
4 tsp. baking powder
1/4 c. coconut oil, softened but not melted
3/4 c. almond milk
1-2 tbsp. soft butter
Mix 1-1/2 c. all-purpose flour, almond flour, salt and baking powder in a large mixing bowl. Cut in the coconut oil. Add almond milk and stir until blended and a soft dough forms. Using the remaining flour, knead the dough a few times. (I just kept the dough in the bowl and turned it with my hands.)
Press dough out on a floured surface to 1/2″ thick. (Again, I just used my hands instead of a rolling pin.) Cut out using a biscuit cutter or inverted glass.
Place on baking sheet. Bake at 425 degrees for 10 minutes. Brush with butter and bake for another 3-4 minutes or until golden. Serve with your choice of jam or honey! Using the glass to cut out the biscuits yielded 7.