I think I’ve made these beauties three times in the last week, and they get better every time. They’re Almond Flour Drop Biscuits, courtesy of a beautiful and new-to-me blog called Roost. Before I send you over to her for the complete recipe though, as I didn’t ask permission first, just let me say they’re utterly and moistly delicious (almost cake-like in texture), take 5 minutes to make and 15 to bake, and have all of 6 ingredients. I don’t doubt you have 5 of them already in your kitchen, and the less-common almond flour is getting easier to find by the day, and is (believe me!) worth every stinkin penny that you pay for it. I used to begrudge that entire stick of butter that went into my wheat-flour biscuits anyway, as we could easily use another whole stick of liquid gold when the batch was consumed, along with those requisite drips of honey. These beauties have the sweetener hidden inside, and just need a dab of butter once they’re out of the oven. They’re also healthy, and GF and dairy-free if it matters to you. Last thought before I send you over … I’ve made them with both olive oil and coconut oil, and the coconut oil ones taste an awful lot like coconut macaroons, should you find that appealing. So head on over to the recipe here at Roost, and scroll past her drool-worthy photos to get to the recipe at the bottom. Trust me, it’s worth it!