Gluten Free, Paleo & Keto Drop Biscuits

Ingredients

• 1 egg
• 77 g sour cream (or coconut cream + 2 tsp. apple cider vinegar, at room temp)
• 2 tablespoons water
• 1 tablespoon apple cider vinegar
• 96 g almond flour
• 63 g golden flaxseed meal (or psyllium husk, finely ground)
• 21 g coconut flour
• 20 g whey protein isolate (or more almond flour)
• 3 1/2 teaspoons baking powder
• 1 teaspoon xanthan gum (or 1 TBS. flaxseed meal)
• 1/2 teaspoon kosher salt
• 112 g organic grass-fed butter (or 7 TBS. ghee/coconut oil)

Instructions

1. 1

   Preheat oven to 450°F/230°C. Line a baking tray with parchment paper or a baking mat.

2. 2

   Add eggs, sour (or coconut) cream, water and apple cider vinegar to a medium bowl and whisk for a minute or two until fully mixed. Set aside.

3. 3

   Add almond flour, flaxseed meal, coconut flour, whey protein, baking powder, xanthan gum (or more flax) and kosher salt to a food processor and pulse until very thoroughly combined.

4. 4

   Add in the butter and pulse a few times until pea-sized. Pour in the egg and cream mixture, pulsing until combined. The dough will be very shaggy.

5. 5

   Drop 6 rounds of dough onto the prepared baking tray. Brush with melted butter and bake for 15-20 minutes until deep golden. Allow to cool for 10 minutes before serving. These guys keep well, stored in an airtight container at room temperature, for 3-4 days.

6. 6

   You can freeze the shaped biscuit dough for 1-2 months, and bake straight from the freezer as needed.