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Together, almond flour and coconut flour create the perfect wheat-free mix for baking up melt-in-your-mouth biscuits, which are slimming too!
11⁄4 cups almond flour
6 Tbs. coconut flour
1 Tbs. chopped fresh herbs, like chives and parsley
1 tsp. baking powder
1⁄2 tsp. baking soda
3⁄4 tsp. sea salt
1⁄4 cup cold salted butter, diced
1 large egg
1⁄4 cup buttermilk
2 Tbs. heavy cream
9 parsley leaves
Heat oven to 350°F. Combine first 6 ingredients. Using pastry cutter or 2 knives, cut butter into flour mixture until butter is the size of large crumbs.
Stir egg and buttermilk into dough until dough forms. On lightly floured surface, pat dough to 1" thickness. Using 17⁄8" biscuit cutter, cut 9 rounds. Transfer to greased baking sheet.
Brush tops of biscuits with heavy cream; place 1 parsley leaf on each. Bake 12 min. or until done. Serve warm if desired.
*Active time: *15 min.
*Total time: *30 min.
Per serving: Cal. 179 Pro. 5g Carb. 7g Fiber 3g Sug. 1g Chol. 39mg Sod. 368mg Total fat: 15g Sat. 5g Trans. 0g