1 ½ cups polenta, or fine cornmeal
⅓ cup arrowroot
¾ teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
5 TBS coconut oil, ghee, or butter
1-2 TBS honey (depending how much sweetness you want to add)
½-3/4 cup water (less if your cornmeal is course grind, more if your cornmeal is finely ground)
1 ½ TBS buttermilk powder (ok to omit if you are avoiding dairy)
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.