I posted a biscuits and gravy recipe found on Robb Wolf's site a couple of weeks ago. I really loved the gravy, but was a little dissatisfied with the biscuits. This week I decided to alter them and they turned out great. I have now used them as the bread for a breakfast sandwich and as scones and they are totally satisfying. Better yet, they freeze well. So, make a double or triple batch and throw some in the freezer for easy access.
Biscuits or Scones or Whathaveyou.
1/2 C coconut flour
1/4 C almond flour
1/2 tsp sea salt
1 tsp baking powder
2 TBSP cold grass-fed butter
2 TBSP coconut milk (from can)
6 egg whites
coconut oil to grease pan
Preheat oven to 400 degrees F. Grease up 6 cups of a muffin tin with coconut oil.
Put coconut flour, almond flour, salt and baking powder in the bowl of a food processor. Add the butter and pulse until the butter is incorporated. The butter should be well dispersed, but the mixture will still appear dry.
In a blender (or by hand if you’re feeling energetic), whiz the egg whites until they are frothy. Add the egg whites and coconut milk to the food processor and pulse a couple times until incorporated. Don’t go crazy though, just pulse it a few times until blended.
Distribute the batter evenly into the 6 cups of your muffin tin. It should fill them about 3/4 full. These biscuits don’t rise, so that’s okay. Bake for about 20 minutes. There will be some browning on top and if you push the top of the biscuit, it should spring back at you.
To Make An Egg McMuffin:
Fry up an egg, add some ham, slice up a tomato, throw on some spinach, cut the biscuit in half, and PILE IT ON!
As for scones:
Place any sort of delectable arrangement in the middle of these muthas. Thaw some frozen berries and have at it!