Directions

Preheat oven to 350?F. Combine almond flour, tapioca flour, sea salt, and baking soda in a bowl. Add the butter to the bowl and massage it into the flour mixture. In a separate bowl, combine eggs, lemon juice, and honey. Use a whisk to mix well. Add wet mixture to dry mixture a little at a time, mixing gently with a spatula or your hands after each addition. Line a baking sheet with parchment paper. Spoon batter onto the baking sheet ? should make about 20 medium-sized biscuits. Bake for about 18 minutes.

Cream - Refrigerate cans of coconut milk overnight. Open can and use a spoon to carefully scoop out all of the fat at the top. Put the fat in a bowl. (Save the liquid to use in smoothies!) Add vanilla and maple syrup to the bowl and beat with a hand mixer until cream reaches desired consistency. Store in refrigerator until ready to use. Top a biscuit (or two) with cream and sliced strawberries. Enjoy!