grain free, gluten free, dairy free, falling-apart free biscuits

I suppose I could've just called these 

the best biscuits I've made so far.

Since, you know,

I perfected our whole wheat biscuits.

Right before we quit eating wheat....

Figured I'd type it up while the biscuits are still warm,

before I forget how I made them....

1 c homemade almond flour

1 c bought almond flour

(I'm sure you could use all bought almond flour,

but it's considerably more expensive than homemade.

All homemade will likely leave your biscuits crumblier)

Using a pastry blender, I mixed in

1/3 c. palm shortening 

1/3 c. coconut oil

(I imagine you could use all of either,

but this is how I did it ;-)

Because I can never remember what recipes use baking soda

and what types use baking powder,

I did what I usually do: add a sprinkling of both.

I know - I am a disgrace to scientific cooks all over the world.

Then I added 4 x-large Braums' eggs

because if I can't get farm fresh eggs from chickens free to roam,

then they are the next best choice.

The dough seemed a bit juicy,

so added 3 Tbs coconut flour, 1 Tbs at a time.

Next time, I may use fewer eggs and eliminate the coconut flour?

Then I dropped the dough onto a cookie sheet

lined with parchment

- although, I could have just oiled it -

(I know this 'cause I had 2 biscuits that didn't fit on the sheet,

so I tested it and surprisingly, they lifted right off.)

and baked them for around 25 minutes, I think,

(I've already forgotten. That is seriously annoying!)

in a 350 degree oven

Spread with butter and peanut butter,

they almost tasted 

like a peanut butter sandwich on fresh from the oven bread.