These biscuits are called "buttery" because a) they taste like butter and b) they have a lot of butter in them...both of which is a good thing. Obviously, like all things RALABALA, they are gluten-free.
A close friend of ours, Leezah Pratt, shared a version of this recipe with me a while back...I have been tweaking it to get it just the way I like and it's time now to share this with you...and now it's your turn to enjoy and share with your friends!
Author Ralph Lazaro ∙ Prep 5 mins ∙ Cook 16-18 mins ∙ Servings 12
1 cup almond flour (finely ground)
1 cup sorghum flour
1/2 cup arrowroot starch
2 tsp baking powder
1 1/4 tsp salt
2/3 cup grass-fed butter (cold and cubed)
4 egg whites
2 whole eggs
- Preheat oven to 350 degrees
- Mix dry ingredients in a large bowl and whisk thoroughly
- Add cubed butter to dry mixture and mix with hands, breaking up cubes until they are the size of large peas. Do not over mix...you want it to be lumpy
- In a small bowl whisk the eggs and egg whites and add to flour/butter mixture. Mix until it comes together — remember, you want it to be lumpy so don't overdo it
- Scoop batter into cups of a standard size muffin pan — it should be enough batter to fill 11-12 muffin cups a little more than 3/4 full
- Place in oven for 16-19 mins or until edges show first signs of light brown. It is important to not overcook as they can get dry pretty quickly.
- Remove from oven and let cool for 3 mins. To remove biscuits from pan use a fork, scraping around the edges and then lifting the bottom,
- If you spend a lot of time on our site, you know we use butter in a lot of recipes. We advise that you only use grass-fed butter, like Kerry Gold, for any of our recipes. The butter we use is actually organic raw milk butter directly from a farmer close by...and we recommend trying to find a local farmer to get high quality butter from (it's easier than you think).
- These biscuits are best if even the same day they are cooked, although still pretty good the next day