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.
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
1Tbsp sugar (optional)
1/4c-1/2cup butter or shortening
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.