Delicious Drop Biscuits
Delicious Drop Biscuits
1 1/2 cups finely ground blanched almond flour
2 teaspoons baking powder
1/4 teaspoon pink himalayan salt
1/4 cup sour cream
2 large eggs
2 tablespoons salted butter (melted and cooled)
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Baking Sheet
1. Preheat oven to 400°F. Grease a baking sheet, or ling with pachment paper.
2. In a medium sized-bowl, whisk together almond flour, baking powder, and pink himalayan salt.
3. In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour wet mixture into dry ingredients and stir until well-combined. Sit for 5 minutes.
4. Drop batter by large spoonfuls onto baking sheet. Leave roughly 2 inches between dollops. Bake for 10-12 minutes, until tops are golden brown. Allow to cool before removing from sheet. Leftovers can be kept in refigerator for up to a week.
2. In a medium sized-bowl, whisk together almond flour, baking powder, and pink himalayan salt.
3. In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour wet mixture into dry ingredients and stir until well-combined. Sit for 5 minutes.
4. Drop batter by large spoonfuls onto baking sheet. Leave roughly 2 inches between dollops. Bake for 10-12 minutes, until tops are golden brown. Allow to cool before removing from sheet. Leftovers can be kept in refigerator for up to a week.
