1 cup plus 2 Tablespoons of Almond flour
1 tsp Aluminum Free Baking Powder
0.5 tsp Sea Salt
2 Tablespoons cold Grass Fed Butter
¾ cup egg whites (or 3 large whole eggs – this will make the biscuits more yellow)
Preheat oven to 400F. Mix almond flour, baking powder and salt together. Add butter and mix using a pastry cutter or fork until the mixture is crumbly. Next, whisk the eggs until they are frothy and mix them with the almond flour mixture until combined. The batter will be thin. Place in the fridge for 15-20 minutes. Divide this into 4 or 6 portions (depending on how big you want your biscuits) and place in a well-greased muffin top pan. Bake right away for 10-12 minutes. Remove when golden brown. Makes 4-6 biscuits.
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