Preheat oven to 400 degrees and line a cookie sheet with parchment paper.
Add the almond flour, arrowroot starch, flaxseed meal, baking soda, garlic powder, and salt to a large mixing bowl. Mix until combined.
Push the dry ingredients off to the side of the bowl so you have some empty space to add the wet ingredients. Add the eggs, extra-virgin olive oil, and apple cider vinegar. Whisk the eggs in with the olive oil and vinegar and then fully mix the dry and wet ingredients together.
Drop scoops of the dough onto the cookie sheet, placing them about 2 inches apart. I like to use a cookie scoop/spring loaded scoop, but a spoon works too. You should have enough dough to make 8 biscuits.
Bake for 10-12 minutes, or until the tops begin to turn light golden brown.
Remove from oven and enjoy! Best if consumed right away.
I use arrowroot starch, but tapioca starch/flour would work just fine as a replacement.
After dropping the dough on the cookie sheet, you can form the biscuit more to your liking. They will rise and spread slightly during baking.
If you have some left over, store in the fridge and re-heat when needed. These will stay good in the fridge for 3 days. They can also be frozen.