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Rainy Day Biscuits

  • Author: Simone Miller
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 large biscuits / a dozen small 1x
  • Category: breads and wraps, Breakfast
  • Cuisine: American


  • 2 1/2 cups almond flour
  • 3/4 cup arrowroot flour
  • 4 tablespoons cold butter
  • 2 tablespoons honey
  • 2 eggs
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking soda


  1. Preheat oven to 350ºF and line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk to combine the almond flour, arrowroot, salt and baking soda. 
  3. Cut the butter into 4-5 pieces and cut into the dry ingredients with a pastry cutter or 2 knives. You’ll want the result to look like coarse crumbs, no larger than pea sized. (alternately, you can do this and the previous step in a food processor; pulse to mix the flours and cut in the butter)
  4. In a small bowl, whisk together the honey and eggs.
  5. Gently mix into the dry ingredients, but try not to over mix. You want it just to come together.
  6. Drop the batter onto your prepared sheet with a large spoon. It helps to dampen your hands to shape them a bit- the dough is sticky. 
  7. Bake for about 15 minutes, until golden brown and done in the center.