Traci made these to go with the Mississippi pot roast.
Man… They tasted great and were perfect for soaking up all the delicious meat juices. These would also work great for making breakfast sandwiches as the original recipe mentions.
Just make sure that you use an aluminum free baking powder!
- 1.5 cups Almond Flour
- 1/4 tsp Salt
- 1 tbsp Baking Powder aluminum free
- 2 Eggs
- 1/2 cup Sour Cream
- 4 tbsp Butter melted
- 1/3 cup Shredded Cheese optional
- 1/2 tsp Garlic Powder
Preheat oven to 400F.
Spray your pan. Use a pan that has walls like a brownie or cupcake pan. As these like to spread and flatten some.
Combine all of your dry ingredients. Using a fork will help break up some of the clumps in the almond flour.
Combine all of your wet ingredients and start mixing.Looks like egg drop soup? Keep mixing.Looks like you put too much butter in your mashed potatoes? Keep mixing.
Pour your wet ingredients into your dry and start mixing. A silicon spoon is great for this. This doesn't take much effort. The almond flour actually absorbs liquid faster than flour.
Dump in some cheese and mix it in.
Transfer into a greased pan.Try to keep the portions even-ish.
Bake for 10-12 minutes
Original recipe: https://snapguide.com/guides/make-low-carb-biscuits-keto-diet/
Who doesn’t love a warm, buttered, homemade biscuit?
The key to this recipe is to freeze the butter. The other crucial part is not over work, or over stimulate the dough.
Southern Buttermilk Biscuits
Who doesn't love a warm biscuit.
- 2 cup All-Purpose Flour, Unbleached plus more for the board
- 1/4 tsp Baking Soda
- 1 tbsp Baing Powder Use one with no aluminum
- 1 tsp Salt
- 6 tbsp Butter, Unsalted Freeze. Grate on cheesegrater
- 1 cup Buttermilk apprximately
Preheat your over to 450F.
Combine all the dry ingredients in a bowl, or in the bowl of a food processor.
Cut the butter into chucks and cut into the flour until it resembles course meal.If using a food processor, just pulse a few times until this consistence is achieved.
Add the buttermilk and mix JUST until combined.
If it appears on the dry side, add a bit more buttermilk. It should be very wet.
Turn the dough out onto a floured board
Gentlym gently PAT (do NOT roll with a rolling pin) the dough out until it's about 1/2 inch thick. Fold the dough about 5 times, gently press the dough back down to 1 inch thick.
Use a round cutter to cut into rounds
You can gently knead the scraps together to make a few morel but they won't be as good as the first ones.
Place the biscuits on a cookie sheet.-Soft sides: put them down touching each other-Crispy sides: put them down about 1 inch apart, these will not rise as high as the biscuits put close together. Bake for 10-12 minutes.The biscuits will be a beautiful light golden brown on top and bottom.
Do Not Over Bake
NOTE 1: The key to real biscuits is not in the ingredients, but in the handling of the dough. The dough must be handled as little as possible or you will have tough biscuits.A food processor produces superior biscuits, because the ingredients stay colder and there's less chance of over mixing.You also must pat the dough out with your hands, lightly.Rolling with a rolling pin is a guaranteed way to over stimulate the gluten, resulting in a tougher biscuit.
NOTE 2: You can make these biscuits, cut them, put them on cookie sheets and freeze them for up to a month. When you want fresh biscuits, simply place them frozen on a cookie sheet and bake at 450F for about 20 minutes.
Original recipe: http://geniuskitchen.com/recipe/southern-buttermilk-biscuits-26110