I made these gluten free/grain free biscuits from Elana's Pantry last night so my family could have open-faced egg sandwiches in the morning. Um, as you can see my biscuits did not turn out exactly like hers. Following the directions would help. She said to roll dough out to 1-1/2 inches and so what do I do? I roll them out to 1/2". Why? Good question and I have know idea.
I changed out the butter spread for coconut oil, making it dairy free for my dairy free toddler. I also used honey instead of agave nectar.
The good thing about my mess up is that the biscuits were the perfect size for egg sandwiches. They would have been too fat otherwise. The egg sandwich is simply egg on top of a biscuit with melted cheese. Since I already had the biscuits made, all I had to do was make the eggs, assemble the sandwich, and stick it in the toaster oven.
The verdict: One thumb up all the way around, not the highest rating possible, but still very good and I can make these again with no complaints. I thought the biscuits were pretty darn good. They tasted like biscuits and had a flaky consistency. The only difference I could tell between ones with gluten and these is that because of the almond flour they were a little more moist. This isn't a bad thing, just different.
****Note: Elana says to use Honeyville Farms Blanched Almond Flour for her recipes. I have tried some of her recipes with my own homemade almond meal and it did not turn out great so I would go with her suggestion. She says Bob's Red Mill will not work either, but I haven't tried it so I don't know.