These lovely biscuits came after
I finally got a brain wave and realized that I could likely just bake my batter in the regular oven like a conventional baking powder biscuit… and they are pretty darned good.
They freeze well, too. I do keep the leftovers in the fridge, though, and just mike each for a few seconds when I want them to taste and look like fresh-baked and still warm.
They are really nice served sliced in half vertically and then each half topped with ham and an egg. If I put a slice of processed cheese on The Captain’s he is really happy… just like a fast food biscuit sammy. Just as messy and crumbly, too!
Makes 6 biscuits
- 3/4 cup egg whites
- 1/4 cup coconut flour
- 3/4 cup almond meal
- 1-1/2 Tbs coconut oil
- 1 tsp baking powder
- dash of salt
- Preheat your oven to 400° F.
- Whisk egg whites till frothy in small bowl.
- Combine coconut flour, almond meal, coconut oil, baking powder and salt in a medium bowl.
- Stir egg whites into dry ingredients. The batter will become thicker as you stir it so do be patient!
- Spoon the batter into 6 prepared or silicone muffin cups.
- Bake for 13 or 14 minutes till golden.
Weight Watchers P+ = 4.
Calories 144; Protein 7g; Carbohydrate 7g; Fat 11g; Fibre 4g.
Pardon my well-used baking sheet!
Don’t they look just like baking powder biscuits?
I also used a couple to make Strawberry Shortcake with freshly sliced berries and coconut milk whipped ‘cream’. Mmmmm…
And, I enjoyed one with a big slather of almond butter on it... Awesome good.
Are you a biscuit fan? Warm with butter or honey?