I made these this morning for Christmas breakfast and it made my husband swoon! It tastes terrific with eggs over easy!
Ingredients for the Biscuits:
1 1/4 cup of almond flour
1 Tablespoon coconut flour
1/4 teaspoon sea salt
1 teaspoon baking powder
2 Tablespoons grassfed butter (soft not melted)
1 egg plus 2 egg whites
3 Tablespoons to 1/4 cup of coconut creamer
Directions:
Preheat oven to 400 degrees
In a Medium mixing bowl pour almond flour, salt, coconut flour, and baking soda and stir. Next cut butter into flour mixture by using a fork and rotating the bowl until butter is smoothed into the flour.
In a small bowl separate the egg yolks from the whites and whisk together. Then add to the flour bowl.
Pour in the coconut creamer and with a mixer on low to medium mix creamer into the flour mixture.
Drop 4 inch balls of dough on to a parchment paper lined cookie sheet.
Bake for 12-16 minutes, or until biscuits are slightly golden on the tops.
Gravy:
2 tablespoons unsalted butter
1/4 cup almond flour
1 cups free range beef broth
2 tablespoons of bacon bits
1/4 cup coconut creamer
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped fresh parsley
Directions:
In a medium saucepan over medium heat combine butter, creamer, almond flour, and broth until slightly boiling.
Reduce heat to simmer and combine parsley, salt, bacon, and pepper until consistency is thickened.
(if the mixture is not thick enough add more almond flour to the mixture)
Top the biscuits with gravy and serve with eggs over easy.
Enjoy!
Fit Chic