| 6 | 30 | 98 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 20 min | 10 |
| 1 cup | Almond flour/meal, Bob's Red Mill (+ 2 Tbsp. Almond; chilled) |
| 2 tbsp | Butter, grass fed, unsalted (cold brew) |
| 1 tsp | Baking powder |
| 1/4 tsp | Baking soda |
| 3/4 cup | Egg white (cold) |
| 1/4 tsp | Salt |
Chill your almond flour and butter in the fridge for 20 minutes in your food processor's bowl.
Once chilled, pulse the almond flour and butter in your food processor until the butter has been cut in enough that it forms pea-sized pieces.
Add in the baking powder and salt, pulsing once more to combine.
Gradually add in the egg whites while pulsing the dough, until everything is just combined. Do not over process the dough - don't worry it will be lumpy, and that's ok.
Use a cookie scoop to place the biscuits on a parchment paper lined baking sheet, then bake at 400 for 12-14 minutes, until golden brown.
if you want to make egg free use 2 tbsp psyllium husk with 1/4 cup of almond milk, and 1/2 tbsp of ACV - in place of egg
if you want dairy free use vegan butter
| Meat Alternative | 0.7 |
