The food experiment continues with glute-free biscuits

Oh my goodness, these biscuits were so good! We put some honey inside and ohhhhhhh, yummmmm. They look kind of flat in the picture but I think that's because I didn't make them thick enough. I rolled them thinner than the recipe calls for.

Biscuits

2 ½ cups blanched almond flour, plus extra for dusting the dough (I used Bob's Red Mill)
½ teaspoon sea salt
½ teaspoon baking soda
¼ cup butter (soft but not melted into liquid)
2 eggs
1 tablespoon agave nectar or honey

1. In a medium bowl, combine almond flour, salt and baking soda
2. In a large bowl, blend together butter, eggs and agave
3. Stir the dry ingredients into the wet until a nice dough forms
4. Roll out dough between 2 pieces of parchment paper to 1 ½ inches thick
5. Dust dough with extra almond flour if it is sticky and/or misbehaving
6. Cut the dough into biscuits using a mason jar with a 3-inch wide mouth
7. Using a spatula, transfer biscuits to a parchment lined baking sheet
8. Bake at 350° for 15 minutes, until biscuits are browned on the bottom edges
9. Serve with gravy, jelly or whatever else your heart desires
   recipe courtesy elenaspantry.com