I suppose I could've just called these
the best biscuits I've made so far.
Since, you know,
I perfected our whole wheat biscuits.
Right before we quit eating wheat....
Figured I'd type it up while the biscuits are still warm,
before I forget how I made them....
1 c homemade almond flour
1 c bought almond flour
(I'm sure you could use all bought almond flour,
but it's considerably more expensive than homemade.
All homemade will likely leave your biscuits crumblier)
Using a pastry blender, I mixed in
1/3 c. palm shortening
1/3 c. coconut oil
(I imagine you could use all of either,
but this is how I did it ;-)
Because I can never remember what recipes use baking soda
and what types use baking powder,
I did what I usually do: add a sprinkling of both.
I know - I am a disgrace to scientific cooks all over the world.
Then I added 4 x-large Braums' eggs
because if I can't get farm fresh eggs from chickens free to roam,
then they are the next best choice.
The dough seemed a bit juicy,
so added 3 Tbs coconut flour, 1 Tbs at a time.
Next time, I may use fewer eggs and eliminate the coconut flour?
Then I dropped the dough onto a cookie sheet
lined with parchment
- although, I could have just oiled it -
(I know this 'cause I had 2 biscuits that didn't fit on the sheet,
so I tested it and surprisingly, they lifted right off.)
and baked them for around 25 minutes, I think,
(I've already forgotten. That is seriously annoying!)
in a 350 degree oven
Spread with butter and peanut butter,
they almost tasted