In a small bowl, whisk the flax and water to give the mixture time to gel (see note).
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the almond flour, arrowroot, salt and baking soda.
Cut the coconut oil into the dry ingredients with a pastry cutter or 2 knives. You’ll want the result to look like coarse crumbs, with the bits of coconut oil no larger than pea-sized.
Gently mix flax eggs into the dry ingredients. Gather the dough into a ball until all the dry ingredients are incorporated, but you haven’t over-mixed them.
Form the dough into 12 1-inch balls and flatten them into disks as you place them on the parchment paper.
Or this recipe can make 6 large biscuits. If you make the larger ones, adjust your cooking time to 12 minutes, checking at 10)
Bake for about 8 minutes, but check for doneness after 7.
Biscuits will puff up a little in the oven, but not spread out. Done when slightly browned (see note) and softly firm when touched in the middle.