Hello everyone! I have been MIA for a few months, but am back now with a few more recipes under my belt! This biscuit recipe is a couple years in the making. I have tried different methods, flour blends, fats, oven temps, and STILL just could not get it right! I also wanted to use mostly almond flour which gets a little tricky when it's completely alone. So I finally figured out the perfect combo that is still very protein and fiber dense, lots of almond flour, and very little starch. You can omit the tapioca flour in this recipe if you like and add another 1/4c. almond flour, but they will not be as chewy and fluffy.
Makes 10-12 small biscuits
2c. Blanched almond flour ( usually I'm not a stickler about blanched or almond meal, but in this case, it HAS to be blanched almond flour!)
1/2c. tapioca flour
1tbls. baking powder or for paleo 1/2tsp. baking soda
1/2tsp. sea salt
4tbls. cold butter
2 egg whites
2-4tbls. almond milk
Preheat oven to 400
Combine first 4 ingredients.Cut in the butter with a pastry cutter or a fork until the dough looks like small peas. Whisk egg whites and gently combine with dough. Add in the almond milk. Start with 2 tbls., add more if needed. The dough should come together and be slightly sticky. Not dry at all! With a tbls., scoop out a ball of dough and roll it between your palms to get a round, smooth shape. Then place it on a parchment lined baking sheet and press down very slightly with the palm of your hand. Repeat with the rest of the dough. Make sure that you place the biscuits very close together. This will allow them to rise up better and not spread out so much. :) Bake for 10 minutes until they are a little firm on top to the touch. These biscuits will not get brown. You could brush the tops with butter before baking, and then broil for about a minute or two if you really want them to have that color, but it's not necessary for the taste. :) Enjoy! Will post pics soon!
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