Cornbread Biscuits

2 1/4 cups almond flour

1 1/2 cups polenta, or fine cornmeal

1/3 cup arrowroot

3/4 tsp baking soda

1/2 tsp baking powder

3/4 tsp salt 

5 TBS coconut oil, ghee, or butter

1-2 TBS honey (depending how much sweetness you want to add)

1/2-3/4 cup water (less if your cornmeal is course grind, more if your cornmeal is finely ground)

1 1/2 TBS buttermilk powder (ok to omit if you are avoiding dairy)

3 eggs

7.5 oz can organic corn, drained (fresh or frozen are fine too!)

2 TBS butter (to brush on the top of the biscuits)

Preheat oven to 350°F.

Line a baking sheet with parchment paper.

Combine almond flour, polenta, arrowroot, baking soda, baking powder, salt, coconut oil, honey, water, buttermilk powder, and eggs in a food processor.

When the mixture has become a batter, ensure there are no lumps, add the corn.

Scoop ¼ cup of batter for each biscuit, and brush butter over the top of each biscuit. An ice cream scoop is the perfect measure for the biscuits.

Bake for 18-20 minutes.

Cool for a few minutes before serving. Enjoy all by themselves or with a dollop of butter or honey.

Enjoy.