Sometimes I just want to eat bread.  Soft, warm, chewy bread.  Just thinking of the smell of bread toasting makes my mouth water.  Especially when you slather on some butter and jam. I absolutely refuse to give it up.  So because we can’t eat everyday store bought bread loaded with gluten, corn, sugar, yeast, etc. it was 100% necessary to create a basic paleo recipe that would be versatile and deliver on taste.  That is why I decided to go the route of biscuits.  You will see when you make these that you can use them for different meal choices.  Of course they work great as a biscuit but they also can be used as hamburger buns and sandwich bread (I like to make scrambled egg sandwiches with them- yum!).  Enjoy!

Ingredients:

dry-
2 cups almond flour
1/2 cup tapioca flour
1/2 cup arrowroot flour
2 tsp baking soda
1/2 tsp sea salt

wet-
4 eggs
1 tbsp honey
1 tsp apple cider vinegar

Instructions:
Preheat the oven to 350 degrees. In a large food processor blend together the dry ingredients for 20 seconds. 

Add in the wet ingredients and blend for another 15-20 seconds. 

Line a cookie sheet with parchment paper. Place a 3 inch round cookie cutter or biscuit shaper onto the cookie sheet and spoon in the dough, filling half way. Lift up the cookie cutter. Space 2-3 inches apart and repeat until out of dough.

Bake for 12-15 minutes. Make sure to check on them frequently after 10 minutes of baking. Once fully baked they will darken quickly and that will change the flavor from light to overdone.

Makes 8 large biscuits.

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