Paleo / Gluten-Free Biscuits
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1/2 cup coconut flour1/4 cup almond flour1/2 tsp salt1 tsp baking powder1 tbsp cold grass-fed butter (coconut oil is fine here too)6 egg whitesa little coconut oil
-Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
-Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
- In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
- Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TRUELIFE.
-Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter pieces should be about the size of peas.
- In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add them to the food processor and pulse a couple times until they’re incorporated. Don’t go crazy though, just pulse it a few times until just blended.
- Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for 15 minutes until the tops are browned.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user TRUELIFE.
Nutritional Info Amount Per Serving
- Calories: 97.0
- Total Fat: 5.0 g
- Cholesterol: 5.1 mg
- Sodium: 68.8 mg
- Total Carbs: 7.7 g
- Dietary Fiber: 4.5 g
- Protein: 7.2 g
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