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1
Preheat the oven to 400u00b0 F.
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2
Line a large baking sheet with parchment paper.
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3
Combine the almond flour, baking powder, and salt in a large mixing bowl.
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4
Cut the butter into small cubes and add to the mixing bowl. With a pastry cutter or two butter knives, cut the butter into the almond flour until it is sandy in texture, with pea-sized crumbs.
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5
Whisk together the egg and buttermilk in a small bowl. Pour over the almond flour and butter mixture.
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6
Using a rubber spatula, gently fold the milk and almond flour mixtures together just until a ragged dough forms. Do not over-handle the dough.
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7
Sprinkle a work surface with almond flour. Turn the dough onto the surface, and gently roll it out to a 3/4 inch thick sheet. Use a 2.5-3-inch round cutter to cut out the biscuits, collecting the scraps and re-rolling the dough until you have 12-14 rounds. Place the biscuits on the prepared baking sheet. Transfer the baking sheet to the freezer for 15 minutes.
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8
Remove the baking sheet from the freezer. For a rich, brown crust, brush the tops of the biscuits with a thin layer of beaten egg with a pastry brush. Transfer the baking sheet to the middle rack of the preheated oven.
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9
Bake for 16-18 minutes, rotating the pan halfway through cooking time, until they are puffy and golden brown at the edges.
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10
Remove the baking sheet from the oven. Allow the biscuits to cool for at least 5 minutes before serving.
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11
Recipe notes: Biscuits are best eaten within a few hours of baking. Leftover biscuits may be stored in an airtight container at room temperature for up to 3 days.
