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First off, Honeville Almond Flour has the best grind.
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If you dont want to order that, you can get Bobs Red Mill pretty much anywhere.
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If you are using Bobs or another brand, you will need to combine the first 3 ingredients in blender first.
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Blend for a minute or two, then transfer to a mixing bowl.
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This will ensure that you have a biscuit with a fine crumb.
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Otherwise, if you are using Honeville...
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Combine almond flour (2 1/2 cups), salt, and baking soda in a mixing bowl and mix to combine (you dont need the blender step with Honeville).
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Set aside for a moment.
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In a separate bowl, blend the oil, eggs and honey.
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Add your wet ingredients into the dry, mixing till a nice dough forms.
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Add the blueberries and zest, gently blending and pressing them into the dough.
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If using frozen, be careful not to over mix or you WILL end up with blue biscuits.
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Roll out the dough between two sheets of parchment paper or wax paper, using a bit of flour to keep the dough from sticking (add as much of the flour as you need to make the dough not too sticky).
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For large biscuits, roll the dough to about 1 inch thick.
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Then cut the dough with a biscuit cutter or Mason Jar top.
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For small biscuits, roll the dough to about 1/2 inch thick and cut the biscuits to your desired size.
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Line a baking sheet with parchment paper then place the biscuits a few inches apart from each other.
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Bake at 350 degrees F for 12-15 minutes or until golden brown on the outside.
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Remove from oven and cool slightly.
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Best eaten warm.
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Makes 4-6 biscuits, depending on size and thickness.
