You must rolls these out thick. They do not rise and they do flatten out a bit. I got about 9 biscuits out of the recipe. I also used coconut flour on wax paper so the dough wouldn't stick while rolling. I just like how fluffy coconut flour is and I happen to have more of it in my pantry than almond flour.
Almond Rosemary Biscuits
2 1/2 cups blanched almond flour
plus 1/2 cup for dusting (I used coconut flour for dusting)
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 cup coconut oil, melted
1 tablespoon honey
1 tablespoon fresh rosemary, chopped
Preheat oven to 350 degrees.
Line a baking sheet with a silpat.
Combine almond flour, salt, baking soda, and rosemary in a bowl.
In a separate bowl, whisk together eggs, honey, and coconut oil.
Mix wet ingredients into dry until a nice dough forms.
Lay one sheet of wax paper down on a flat surface and sprinkle with 1/4 cup of coconut flour.
Place dough in center of parchment paper and sprinkle with additional flour.
Place another sheet of wax paper over dough and roll dough into 1-inch thickness.
Using a biscuit cutter cut rounds out of dough.
Place biscuits on prepared baking sheet.
Bake for 12 minutes.