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MAKES 12 BISCUITS Expect the dough at first to be able to slowly dribble off a whisk and be thickly wet, like paint spackle; after it rises for 90 minutes it will still be tacky but much closer to bread dough.
Author Shauna Ahern


  • 2-1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon honey
  • 1 cup warm water
  • 1-1/2 cups plus 2/3 cup (200 grams) almond flour
  • 7 tablespoons plus 1/2 teaspoon (50 grams) arrowroot flour
  • 1/3 cup plus 2 tablespoons (50 grams) tapioca flour
  • 1/2 cup plus 3-1/2 teaspoons (100 grams) potato starch
  • 1/3 cup plus 2-1/2 tablespoons (50 grams) ground flaxseed
  • 2 tablespoons psyllium husk
  • 1 teaspoon fine sea salt
  • 1 ⁄4 cup unsalted butter, melted and cooled
  • 1 ⁄4 cup olive oil
  • 1 egg beaten


  1. In a small container, mix together the yeast, honey, and water. Let sit until foamy.
  2. In a clean bowl, whisk together the flours, potato starch, flaxseed, psyllium, and salt. Slowly mix the yeast into the dry ingredients, then slowly drizzle in the butter and olive oil while mixing until evenly combined. Cover the bowl with plastic wrap and let sit in a warm place for 90 minutes.
  3. Preheat the oven to 425°F. Grease a 9-inch pie pan or ovenproof skillet.
  4. Using a 1-1/2-inch ice cream scoop or wet hands, scoop 2 tablespoons of dough, shape into balls, and place snugly in one layer into the prepared pan. With wet hands, smooth the tops of the dough balls. Gently brush the beaten egg over the dough and bake until the tops of the rolls are slightly golden and firm to the touch, 18 to 25 minutes. Remove the rolls from the oven and let cool slightly in the pan. Serve immediately.