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Southern Style Paleo Biscuits<\/h1>\r\n
From: Erin
\r\n Total Time: 30 minutes<\/strong>
\r\n Serves: 6<\/strong><\/p>\r\nINGREDIENTS:<\/strong>\r\n\u00be cup almond flour<\/span><\/div>\r\n\u00bc cup coconut flour<\/span><\/div>\r\n1 teaspoon baking powder<\/span><\/div>\r\n\u00bc teaspoon sea salt<\/span><\/div>\r\n\u00bc cup almond milk<\/span><\/div>\r\n1 tsp raw pure honey<\/span><\/div>\r\n3 tablespoons ghee or butter, separated<\/span><\/div>\r\n5 pastured raw egg whites (Use fresh egg whites, not liquid whites from a carton.)<\/span><\/div>\r\nDIRECTIONS:<\/strong><\/p>\r\nPreheat oven to 400 degrees F and line a baking sheet with parchment paper.<\/span><\/div>\r\n\u00a0<\/div>\r\n
In a medium-sized bowl, mix together almond flour, coconut flour, baking powder, salt, almond milk, honey, and 2 tablespoons ghee. Mixture should will coarse and mealy.<\/span><\/div>\r\n\u00a0<\/div>\r\n
In a separate bowl, using an electric mixer, beat egg whites on high speed until soft peaks form, about 3 minutes.<\/span><\/div>\r\nAdd the egg whites to the flour mixture and stir until completely combined. Your egg whites will fall completely -- this is expected. <\/span><\/div>\r\n\u00a0<\/div>\r\n
Allow dough to sit for five minutes as the coconut flour will absorb liquid. You want your finished dough to be the consistency of good oatmeal -- not too thin and not gluey. If too thin, add coconut flour 1 tablespoon at a time until it thickens appropriately.<\/span><\/div>\r\n\u00a0<\/div>\r\n
Using a muffin scoop or spoon, drop biscuits onto parchment paper at least one inch apart. Brush the tops with leftover ghee or melted butter if desired. Bake for 15-20 minutes until the tops are golden and a toothpick inserted into the middle comes out clean.<\/span><\/div>\r\n<\/div>\r\n