Biscuits make one think of farmhouse kitchens, enormous country breakfasts, and hot soups and stews, fare for the working man.
They’re unbelievably easy to make, bake in minutes and, if we slow our lives down enough to enjoy them with a leisurely breakfast, savory supper, or cup of afternoon tea, we’ll be carrying on a tradition worth keeping.
I can’t take credit for this absolutely phenomenal recipe.
The credit goes to Spinach Tiger
2 tablespoons unsalted grass fed butter
¾ cup (84 grams) finely ground blanched almond flour
2 tablespoons (14 grams) coconut flour
2 tablespoons (26 grams) golden flax meal
½ teaspoon salt
2 teaspoons gluten-free baking powder
5 extra large egg whites (see notes)
You might want to scroll up and watch the video to see the technique.
Cut butter into pea sized pieces, place in freezer.
Preheat oven to 425 degrees F.
Measure all dry ingredients. Mix together well. Once butter is frozen, mix with dry ingredients, place in freezer.
Beat egg whites until stiff.
Mix into dry ingredients.
Form into a round disc. This will be cross between dough and batter.
This will make 8 to 10 biscuits. the biscuits will increase in size.
Bake on a baking stone if you have one, or use parchment paper. Spray with baking spray.
I find that a baking stone or griddle works best. A cookie spatula works great to remove them, as it is extra thin.
Bake for 16-18 minutes until golden brown.
If you make 10 small biscuits, each is 3 net carbs. If you make 5 big biscuits, yield 6 net carbs
Editor Note: “I recently remade these adding FIVE egg whites and a half cup of cheddar and the texture was remarkably good. You might want to try it that way! Also you can make these into four large biscuits for sandwiches.”
Author: Angela Roberts
originally from: Spinach Tiger