Almond Biscuits

Going thru a learning curve as I cannot tolerate any rice or potato products during pregnancy, I came up with this version of my regular biscuits.

Blend together:

1 1/2 cups almond flour (not meal)

1 cup fluff flours (i.e. a blend of tapioca & corn starch, or potato starch)

1Tbsp baking powder

1/2tsp guar gum

1/2tsp salt

1Tbsp sugar (optional)

Cut in:

1/4c-1/2cup butter or shortening


Beat in:

2 eggs

1/4-1/2cup milk of choice – until batter is mildly sticky.

Pat into biscuit shapes on a cookie sheet and bake at 375 until golden – about 15-20 minutes.