I just made some pretty freakin’ awesome paleo biscuits! Seriously. I’ve been looking for the perfect recipe, and either they don’t turn out… or I don’t have the right ingredients at the time.
Tonight, I made some excellent Spicy Paleo Beef Stew (coming out soon in the new cookbook), and I really felt like they needed some fluffy biscuits with it. So I put on my scientific, experimental, Bill-Nye-The-Science-Guy lab coat and messed around in the kitchen. And this, my friends, is what I came up with. These puppies are soft, a bit flaky, but definitely fluffy, eggy, and capital D-licious.
- 4 eggs
- ¼ tsp cream of tarter
- 1 cup almond flour
- Preheat oven to 400 degrees. Separate the egg whites from the yolks Put the whites in a mixing bowl with the cream of tarter and beat on high until it forms very stiff foam.
- In a separate bowl, beat the egg yolks until creamy. Mix in about a cup of the egg white foam, and gently fold into the yolks. Add about a ⅓ cup of the almond flour at a time until it is all well incorporated. Gently fold in the remaining egg white foam.
- Place a muffin tin in the oven for a minute to warm it up. Pull it out and run a stick of butter in each part of the tin. Scoop the batter equally into all 12 compartments. Bake for 15 minutes or until golden brown.
Have you experimented with different biscuit/bread recipes? Share your experiences below in a comment. Good, bad and ugly!!!