- 1 1/2 cups almond flour
- 1/2 cup coconut flour
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- zest of one lemon
- 1 tablespoon lemon juice
- 3 tablespoons heavy cream (may sub melted coconut oil, butter, or ghee)
- 2 large eggs
- Lots of fresh strawberries
- More heavy cream
Preheat oven to 350 degrees. Combine flours, salt, baking soda, baking powder, and lemon zest. In a separate bowl, whisk together the lemon juice, heavy cream, and eggs. Pour the wet ingredients into the dry, and stir until the dough starts to come together. (It will be a bit clumpy – not easily combined – similar to typical scone dough.)
Line a baking sheet with parchment paper. With your hands, roll the dough into balls, and press the tops with your hands, so they resemble small hockey pucks. Bake for 15-20 minutes until golden brown.
In the meantime, whip the heavy cream (I prefer mine unsweetened), and chop fresh strawberries (they are particularly good when doused with a bit of lemon juice).
When the biscuits are ready, cover them with berries and cream. Share with friends, and eat right away.