It only took me 3 years to perfect a gluten-free biscuit . . . and here it is, folks! In all of my previous attempts the biscuits inevitably turned out like hard rocks, or hockey pucks. Not exactly what I was going for. As Andrew, my 8 year old, would say, no bueno! This recipe, on the other hand, uses beaten egg whites to create a u y, delicate biscuit that not only tastes amazing but is amazing for you. These are also really quick to whip together; or you could start just 30 minutes before dinner and have them hot on the table.
Note: We don’t like to waste perfectly good ingredients. That’s not classy. So take all 8 of the yolks from this recipe and whip up some Real Healthy Custard while the biscuits bake.
Preheat the oven to 350 ̊F. Line a baking sheet with parchment paper.
Combine the blanched almond flour, flax meal, arrowroot starch, coconut flour, and baking soda in a bowl. Mix well. Add the honey and coconut oil and mix to combine.
Whip the egg whites until soft peaks form. Combine the dough with the whipped egg whites. Carefully fold together with a large spoon.
Use an ice cream scooper to place large spoonfuls of dough onto the prepared pan. Whisk the egg in a small bowl with a fork and brush over the tops of the biscuits. Bake for 15 minutes, or until the biscuits are golden top. Enjoy!