Preheat oven to 350 with oven rack in the middle. Line a baking sheet with parchment paper for easy cleanup. (I found the parchment paper completely unnecessary and nothing stuck for me--if I was worried I would have used my butter wrappers or a little ghee to grease the pan, but it wasn't necessary at all).

In a bowl, make the dough by combining all ingredients and whisking with a fork until combined.

Use a large cookie scoop to scoop out 3 tablespoon balls. Flatten slightly with your hand to shape like biscuits. Sprinkle with flaky sea salt. (I skipped additional salt on top--I thought they were salty enough without more salt).

Bake for 20 minutes, or until set and turning golden brown. Cool on a baking sheet.

Serve warm or room temperature. Will last in airtight container refrigerated for 7 days or frozen for 6 months.

You can substitute coconut oil or butter for ghee. Don't substitute coconut flour for almond flour though.