Easy Drop Biscuits (can be made paleo!)
 

Everyone I've made these biscuits for raves about 'em! You gotta try em. Mix in cheddar cheese and garlic for low carb biscuits that beat the pants off Red Lobster's.

Recipe notes and more photos here, at the blog.





Drop Biscuits (an updated version of Fluffy Biscuits )

Makes 4 biscuits

Ingredients:
1 cup + 2 Tablespoons (128 g) blanched almond flour
1 Tablespoon (6 g) coconut flour
1/4 (1.5 g) teaspoon sea salt
3/4 teaspoon (3 g) baking powder
2 Tablespoons (30 g) unsalted butter OR coconut oil
3 egg whites (from large eggs)
Splash of heavy cream OR a dollop of coconut cream (for paleo biscuits)

Preparation:
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).

The technique for these biscuits is simple. All you need is a fork and couple of bowls. Follow these simple steps to biscuit perfection!

1. Cut cold fat (butter or coconut oil) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout. You could also use a pastry blender, in which case you probably don’t need to read these instructions.

2. Optional: Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!

3. Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Reserve yolks (save all that creamy goodness for ice cream or homemade mayo!) and whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ‘em a little foamy.

4. Remove mixture from fridge and whisk in the egg whites, breaking up any massive chunks in the dough with your whisk or fork. It’ll be an extremely runny dough with chunks of the almond mixture. Pour it into greased foil-lined ramekins/nonstick muffin cups/a muffin top pan and get that sucker in the hot oven before the fat can even THINK about softening!

5. Whisk in a splash of heavy cream or coconut cream (for paleo biscuits) at the very end.

6. Drop 4 mounds of dough on to a parchment paper lined cookie sheet. Bake for 12-14 minutes, or until biscuits are slightly golden on the tops.

~3.5g carbohydrates, 211 calories per biscuit

I've made these several times after having seen them on your blog. They are really exceptional!