marsha-tbay
Well-known member
Easy Almond Flour Biscuits
These delicious gluten-free biscuits, made from almond flour, are high in protein, low in carbohydrates and low in sugars. Almond flour is by far the more superior gluten-free flour. It is moist, delicious, nutritious and easy to use. These biscuits yield a firm enough texture to hold just about any preserve or condiment you choose to serve with them.
For best results the almond flour and egg whites should be chilled too. It is also important not to handle the dough too much and get them into the hot oven immediately. This recipe can successfully be doubled.
INGREDIENTS:
" 1 cup PLUS 2 tablespoons almond flour
" 1 teaspoon aluminum free baking powder
" ½ teaspoon sea salt
" 2 tablespoons cold butter
" Egg whites from 3 large eggs
INSTRUCTIONS:
" Preheat oven to 400oF
" Mix chilled almond flour, baking powder and salt together in a medium size bowl. Add the cold butter work in the butter with a pastry cutter until crumbly. Alternatively this step can be done in your food processor - blitz then for a few seconds only.
" In a small glass bowl or metal bowl, whisk the eggs with a fork or whisk until they slightly frothy - about 30 seconds.
" Blend the eggs in the almond flour mixture with a knife just until combined. Do not overwork. If using a food processor, add the egg whites and blitz for a few seconds only until combined.
" If you decided not to use chilled almond flour and chilled eggs, then place the mixture in the fridge for 20 minutes to allow the bits of butter to harden.
" Drop 4-6 neat spoonful's of batter (depending on your required size) on a baking sheet lined with parchment. Alternatively, use a well-greased muffin pan.
" Bake immediately for 10-12 minutes until golden brown.
" Serve with butter and preserves or top the biscuits with your favorite sausage gravy.
These delicious gluten-free biscuits, made from almond flour, are high in protein, low in carbohydrates and low in sugars. Almond flour is by far the more superior gluten-free flour. It is moist, delicious, nutritious and easy to use. These biscuits yield a firm enough texture to hold just about any preserve or condiment you choose to serve with them.
For best results the almond flour and egg whites should be chilled too. It is also important not to handle the dough too much and get them into the hot oven immediately. This recipe can successfully be doubled.
INGREDIENTS:
" 1 cup PLUS 2 tablespoons almond flour
" 1 teaspoon aluminum free baking powder
" ½ teaspoon sea salt
" 2 tablespoons cold butter
" Egg whites from 3 large eggs
INSTRUCTIONS:
" Preheat oven to 400oF
" Mix chilled almond flour, baking powder and salt together in a medium size bowl. Add the cold butter work in the butter with a pastry cutter until crumbly. Alternatively this step can be done in your food processor - blitz then for a few seconds only.
" In a small glass bowl or metal bowl, whisk the eggs with a fork or whisk until they slightly frothy - about 30 seconds.
" Blend the eggs in the almond flour mixture with a knife just until combined. Do not overwork. If using a food processor, add the egg whites and blitz for a few seconds only until combined.
" If you decided not to use chilled almond flour and chilled eggs, then place the mixture in the fridge for 20 minutes to allow the bits of butter to harden.
" Drop 4-6 neat spoonful's of batter (depending on your required size) on a baking sheet lined with parchment. Alternatively, use a well-greased muffin pan.
" Bake immediately for 10-12 minutes until golden brown.
" Serve with butter and preserves or top the biscuits with your favorite sausage gravy.