This spin on the American staple doesn't sacrifice flavor for health. You still get the fluffiness of the biscuit with the saltiness and richness of the gravy without all the carbs and fat.Ingredients
1 cup Almond Flour
1 Tablespoons, Coconut Flour
3/4 tsp Baking Powder
2 tbsp Butter - Unsalted
3 large egg whites
splash of cream or whole milk
1/4 tsp Black Pepper
3/4 tsp Xanthan Gum
2 cup Whole Milk
Preheat oven to 400 degrees Fahrenheit (204 degrees Celsius).
Cut cold fat (butter or shortening) into dry ingredients with the tines of your fork, rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.
Optional: Chill mixture in the fridge for 5-10 minutes or as long as you can stand it. The longer the better. The more the fat can get cold and hard, the puffier your biscuits will be. Remember that!
Separate the egg yolks from the whites (using the shell halves to tip the yolk back and forth a few times). Whisk egg whites with a fork in a bowl for 20 seconds, until no longer stringy and gloopy. You just want ‘em a little foamy.
Remove mixture from fridge and whisk in the egg whites, breaking up any massive chunks in the dough with your whisk or fork.
Whisk in a splash of heavy cream at the very end. Drop 4 mounds of dough on to a parchment paper lined cookie sheet. Bake for 12-14 minutes, or until biscuits are slightly golden on the tops.
Pour milk into skillet and season with salt and pepper
Sprinkle xanthan gum evenly over skillet, and stir over low heat until gravy thickens.
Note: xanthan gum takes a bit longer to thicken than flour (and uses quite a bit less), so be patient; if you start adding a lot of xanthan gum to get it to thicken, the gravy will turn pasty (but if it does, just thin it with milk).
Slice open biscuit and spoon gravy on top. Enjoy!
- Servings 4.0
- Amount Per Serving
- Calories 336
- Total Fat 26 g
- Sodium 527 mg
- Total Carbohydrate 20g
- Dietary Fiber 5g
- Sugars 7g
- Protein 13g