Gluten-Free Protein Powder Biscuits
Choose a protein powder that your like. You can find a number of kinds at a good grocery store or drugstore.
Measure the ingredients that you need. Place the ingredients into a bowl. Stir the dry ingredients together first. Add the liquid ingredients. Mix well.
Spread the 1 TBS butter or cooking oil on the ‘’’barely warm’’’ cookie sheet or skillet, or place a wax paper on the cookie sheet.
Spoon up and drop the biscuits onto the oiled or buttered (barely warm) surface and: Mash them slightly with a buttered or oiled spoon or with fingers, if you like. You do not have to roll them out or “cut” them; You might use a small empty can with one end removed to cut biscuits perfectly round, etc.
If you will be cooking on a skillet, rather than in an oven -- heat the surface until a drop of water will skip, dance and jump about, or to 350°F (180°C) about medium-high heat.
Bake the biscuits for about 10 to 15 minutes (depending on the thickness and the amount of liquid) or cook the biscuits on each side in a skillet: on the 1st side wait about 30 seconds (you might double check to see that they are not burning by turning them repeatedly). Experiment with the time in the oven and on each side in the skillet depending on the heat of the oven or surface.
Finished.
Milk-Free Almond Flour Biscuits
Preheat your oven to 400°F.
Mix the dry ingredients: almond flour, aluminum baking powder and salt together.
Add butter and mix using a pastry cutter or fork until the mixture is crumbly.
Whisk the eggs until they are frothy, then mix them with the almond flour mixture until combined.
Divide the batter into 4 or 6 portions (depending on how big you want your biscuits). Place batter in the fridge for 15 to 20 minutes, because the batter will be thin.
Place them in a well-greased muffin top pan.
Bake right away for 10-12 minutes. Remove when golden brown. Makes 4-6 biscuits.
Comments
0 comment