The links to buy the muffin top pan and other hard to find items are at the end of this description. Click to show below if you can't see it.
1 cup plus 2 Tablespoons of Almond flour
1 tsp Aluminum Free Baking Powder
0.5 tsp Sea Salt
2 Tablespoons cold Grass Fed Butter
¾ cup egg whites (or 3 large whole eggs – this will make the biscuits more yellow)
Preheat oven to 400F. Mix almond flour, baking powder and salt together. Add butter and mix using a pastry cutter or fork until the mixture is crumbly. Next, whisk the eggs until they are frothy and mix them with the almond flour mixture until combined. The batter will be thin. Place in the fridge for 15-20 minutes. Divide this into 4 or 6 portions (depending on how big you want your biscuits) and place in a well-greased muffin top pan. Bake right away for 10-12 minutes. Remove when golden brown. Makes 4-6 biscuits.
Nutrition at 4 servings/batch = Calories 223, Carbs 7, Fat 20, Protein 9, Sodium 550, Sugar 1.
Here are the links to buy the hard to fin items from Amazon:
Muffin Top Pan
Pastry Cutter or Dough Blender
Aluminum Free Baking Powder
Grass Fed Butter
Sausage sauce (There is a link to purchase xanthan gum tissue at the bottom of the description).
1 extra pound pork sausage (warm if you prefer).
1 cup of whipping cream.
1 cup water.
1 tsp xanthan gum tissue.
Salt and also pepper to taste.
Brown the sausage over tool heat. When the sausage is totally cooked, include the lotion and water. Once it pertains to a boil, include xanthum gum (include no greater than 1 tsp). Whisk for 5-10 mins up until wanted uniformity. Slim with water if it thickens excessive. Pour over almond flour biscuits for a terrific low carbohydrate morning meal. So great!! Shop in the fridge freezer and reheat when preferred, just include a little water to slim the sauce.
Xanthan Gum can be purchased from Amazon.com here:.