2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
2 eggs, whisked
1/4 cup bacon grease (or coconut oil melted)
1/2 teaspoon honey
2 strips of nitrate-free bacon, cooked and crumbled
2 sundried tomatoes, diced
1/2 tablespoon fresh chives, finely diced
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a large bowl whisk together almond flour, baking soda, and sea salt. Stir in whisked eggs, bacon grease (or coconut oil), and honey and mixing to combine. Add crumbled bacon, diced sundried tomatoes, and chives stirring until well incorporated. The dough should form into a ball.
On a flat clean surface place a piece of parchment paper. Place ball of dough on top of parchment paper and using hands flatten dough to an even circle. Flatten dough to the desired thickness you would like your biscuits. I preferred to keep mine thicker.
Using a biscuit cutter (between 1″-2″ in size), cut the biscuits out of the dough. You can use remaining dough to flatten again in order to cut out additional biscuits. Place biscuits onto prepared baking sheet.
Bake biscuits 12-15 minutes or until golden. Best if enjoyed still warm from the oven.
Biscuits can be stored in an airtight container in a cool dry place for about 2 to 3 days (if they last that long).
Makes 6 large biscuits or 12 smaller biscuits.