RECIPES
CG - Almond Flour Dinner Rolls
by cguziec | Nov 1, 2012
- PREP
- 10 m
- COOK
- 15 m
- TOTAL
- 25 m
This recipe is adapted from healthyindulgences. I baked mine in a regular muffin pan. These are very much like cornbread in consistency, appearance and texture, especially if you use real butter and pastured eggs, which lend a nice golden color.
INGREDIENTS
SERVES 4
- 1 1/2 tbsp Butter
- 1 1/8 cups Almond Meal Flour
- 1/4 tsp Salt
- 3/4 tsp All Natural Baking Powder
- 2 egg
DIRECTIONS
1
Fluffy Biscuits
2
Adapted from a recipe by Laura Dolson
3
Makes four biscuits
4
Ingredients:
5
and 1/2 tablespoons of butter
6
cup plus two tablespoons of almond flour
7
/4 teaspoon salt
8
/4 teaspoon baking powder
9
eggs
10
Preparation:
11
Preheat oven to 400 degrees Fahrenheit.
12
Cut cold fat (butter or shortening) into dry ingredients with a pastry cutter (or the tines of your fork,) rotating the bowl around with your other hand until the mixture has pea-sized chunks throughout.
13
Add in eggs. Your batter will be thick and gloppy, kind of like cookie dough. Spoon batter into greased nonstick muffin cups and get that sucker in the hot oven before the fat can even THINK about softening!
14
Bake for 15 minutes. The edges of these biscuits stick really badly, so be sure to grease liberally whatever vessel you're using to bake these. Some sort of non-stick pan works best here!
