Southern Biscuits

These biscuits are from a cookbook I found at Costco: Clean Eating With a Dirty Mind by Vanessa Barajas.  Every recipe I have tried in this book has been scrumptious and Paleo-Friendly.  Because of the starches she adds to this recipe, it is not SCD complient, but if you are symptom free, you probably could eat these and not be bothered.  Since maple sugar can be expensive I made it from maple syrup using a simple recipe in this book.  Also, I keep a large roll of parchment paper h2andy for the many recipes that require it.

Try these, they are flaky, buttery and nutty.

2 cups sifted fine-ground almond flour
1/4 cup potato starch
1 tablespoon maple sugar (or an additional tablespoon of honey)
1/2 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons cold butter; cubed
1 large egg
1 tablespoon raw honey
1/2 teaspoon vanilla extract
1/2 teaspoon apple cider vinegar
1/4 cup arrowroot flour for dusting

1. Preheat the oven to 350°F.  Line a baking sheet with parchment paper; set aside.
2. Combine the almond flour, potato starch, mape sugar, baking soda, and salt in the bowl of a food processor.  Pulse 10 times or until combined.  Add the cubed butter and process again until smooth, about 15-20 seconds.  Then add the add, honey, vanilla, and apple cider vinegar and process once more until combined. 
3. Lay a sheet of parchment paper on the counter, then dust the shee with arrowroot flour.  Transfer the dough onto the parchment  and pat into a mound.  The dough will be sticky; sprinkle more flour on top of the dough and work the flour into the dough to make it easier to handle.  Place another sheet of parchment paper on top of the dough, then roll it out to about 1 inch thick. (I just patted the dough gently with my hands until it was the thickness I needed. This seemed easier to me.)
4.  Using a round cookie cutter cut out biscuits and transfer onto lined baking sheet.  Using more flour if needed gather the dough scraps and repeat the process.  To keep the dough from sticking to the cookie cutter, you can dust it also with arrowroot flour.  Bake for 18 to 20 minutes or until lightly browned.  Store in a covered container or wrapped tightly at room temperature for up to a day, or freeze in a resealable plastic freezer bag.  Heat in microwave.

Note: To make these dairy free you can use ghee, organic vegetable shortening, or palm shortening.