These simple biscuits are a perfect accompaniment to soups and stews, or can become a light Southern breakfast with the addition of a rich sausage gravy. They can serve as the base for a few sweetened berries and a dollop of whipped cream (add 1 tsp. of Swerve sweetening to the dough), or are delicious eaten with a smear of handmade mayonnaise and a bit of ham. Add a basket of these next to a variety of cheeses and meats, and you have instant smorgasboard. And these even keep the net carb count to 1.9 grams per biscuit…brilliant!
Yield: 9 biscuits
5 pasture-raised egg whites
2 teaspoons baking powder
1/4 teaspoon zanthan gum
1 cup + 3 tablespoons super fine, blanched almond flour
3 tablespoons coconut flour
1/2 teaspoon (rounded) sea salt
1/2 teaspoon thyme
1/4 teaspoon garlic powder
1/2 cup Kerrygold cheddar cheese, shredded
1/4—1/3 cup pasture-raised milk
2 tablespoons + 1 teaspoon softened Kerrygold butter (cut into pieces)
Preheat oven to 400 degrees.
Grease a muffin pan with cooking oil spray. (or use a silicone muffin pan) Whip egg whites until they form stiff peaks. In a separate medium bowl, mix the baking powder and zanthan gum into the almond and coconut flours. Add the salt, thyme, and garlic powder. Add the cheese and just enough milk to moisten. Then, using a pastry cutter, cut in the butter. Gently fold the egg whites into the biscuit dough.
Bake for 22 minutes, or until a toothpick inserted in the center comes out clean.