These were delicious. I used a super-fine almond blend. I’ve found with baking when the predominant/nearly only ingredient is almond flour, the flour is very important. The taste/texture is similar to what one would find in the wheat-flour version so I feel that this recipe could be substituted well where a southern-style biscuit is needed. While still warm, I added a little raw honey and they were delicious. Since almonds are very filling, I only needed two to feel full. That said, considering the amount of almond flour required for this recipe, these are very expensive biscuits! I would make these again as a special treat, but will likely not be making them regularly for this reason. Followed recipe to a T, including time in oven (used coconut oil instead of butter).