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Fluffy Biscuits

Oh no I didn’t…..
Fluffy biscuitsYes, I did.

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.

Fluffy Biscuits

  • 4 eggs
  • ¼ tsp cream of tarter
  • 1 cup almond flour
  • butter
  1. 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.
  2. 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.
  3. 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!!!

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Revolution Rolls

I’ve gotten a lot of recipes from Sandy’s Kitchen.  She has such a variety, and I highly recommend checking her site out.  She posted this recipe a while ago, and it’s no use re-writing it.  So I’ll give her all the credit for this one!

Shared from Sandy’s Kitchen.

Revolution Rolls
(Great for sandwiches or making a pastry)
Shared by Janella Bella Bobella
Ingredients:
3 eggs at room temp
3 tablespoons light cream cheese at room temp
A pinch or 1/16 tsp cream of tartar (you can use white vinegar or lemon juice as a substitute)
Instructions:
Preheat oven to 350 degrees. Separate egg whites from egg yolks, putting whites in one bowl and yolks in another bowl. Add cream of tartar (or vinegar or lemon juice) to whites. Beat whites on high until stiff peaks form. Set aside.
Add cream cheese and splenda to yolks. Whisk yolk mixture until blended. Gently whisk yolk mixture into whites being careful to not over mix and make the whites fall. On a cookie sheet lined w parchment paper, make six equal sized blobs, not touching.
Bake at 350 for 30 to 35 minutes (Mine cooked in 25 minutes). They are good warm, but awesome cold and can be toasted without problem! Freeze the left overs in plastic wrap or individual sandwich bags or keep them in the fridge for up to 5 daysin a large ziploc bag. Toast them to make them crispy again!
Makes 6 Rolls or 3 servings
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