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Recipe Category: Breakfast
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Ingredients
- 1 cup (125 g) almond meal
- 1/2 cup (125 g) rice protein
- 1/4 cup (25 g) gluten
- 2 tablespoons (28 g) butter
- 2 tablespoons (30 ml) coconut oil
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon soda
- 3/4 cup (180 ml) buttermilk
Method
- Preheat oven to 475°F (240°C, or gas mark 9)-the oven must be up to temperature before you add the buttermilk to the dry ingredients, so do this first!
- Put everything but the buttermilk into your food processor with the S-blade in place
- Pulse the food processor to cut in the butter evenly
- Add the mixture, which should have a mealy texture, into a mixing bowl
- Spray a 12-cup muffin tin with nonstick cooking spray
- Don’t use paper muffin cups; you want the browning you’ll get from direct contact with the hot metal
- Check to make sure your oven is up to temperature
- Now measure the buttermilk, pour it into your dry ingredients, and stir it in with a few swift strokes-don’t overmix; you just want to make sure everything’s evenly damp
- This will make a soft dough
- Spoon it into your prepared muffin tin, smoothing the tops with the back of the spoon
- Put in the oven immediately and bake for 10 to 12 minutes or until golden on top
- Serve hot with butter, and if you like, low-sugar preserves or sugar-free imitation honey
Makes 12 biscuits
- Each with 4 carbohydrate; 1 g dietary fiber, 3 g usable carbs
- Analysis does not include toppings
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