Almond Flour Biscuits Recipe (with Video)

1. Heat the oven to 425°. Line a baking sheet with parchment paper.
2. Melt the palm shortening in the microwave (takes around 1 minute) and allow to cool.
3. Whisk together the almond flour, arrowroot, salt and baking soda.
4. Whisk together the eggs and vinegar until well blended.
5. Add the melted, cooled shortening and egg mixture to the dry ingredients and stir until blended. The dough should come together like play dough. If it's crumbly, add a bit more melted, cooled palm shortening at a time until it comes together. If it's too wet, add a teaspoon each of almond flour and arrowroot until it dries.
6. Sprinkle a bit of arrowroot on a cutting board and wipe it around with your fingers. Turn the dough out onto the board and use your hands to flatten it to a 3/4-1" high slab. [Note: 3/4" inch high will yield approx. 10 flatter biscuits, while 1" high will yield approx. 6 taller biscuits.] It can be any shape as you'll have to re-shape it after cutting out a few biscuits anyway.
7. Dip a biscuit cutter or round cookie cutter (I use one that's 2¾" wide) into the arrowroot. Cut out biscuits and transfer to the lined baking sheet. (If the biscuits just fall right out of the cutter before you can get them to the baking sheet, I slide a bench scraper under them and use that to lift them to the sheet.) When necessary, reshape the dough to form smaller and smaller slabs (they should always be 3/4-1" high) and continue to cut out biscuits. If necessary, smooth any cracks in the tops of the biscuits without pressing down too much. Any cracks will get bigger as they bake and make the biscuits more crumbly. If you find your biscuits sticking to the cutter, dip the cutter in more arrowroot.
8. Transfer the biscuits to the oven and bake for 10-12 minutes, until they're puffed and golden brown.