Sunday Brunch...Eggs, Sausage and Easy Biscuits

Happy Sunday!  It's bright and sunny here this morning and we are supposed to have sun for a couple more days...yay!  This morning I wanted to make a simple basic biscuit that did not use cheddar cheese or black pepper -- a more simple, plain style biscuit.  I made a half batch to see how they would turn out and they turned out great...although I will admit that I REALLY like my Easy Cheddar Black Pepper Biscuits a lot.  But, sometimes you may not want cheddar flavor in your biscuit, depending on what you are using them for or having them with.  For example, if you wanted to make these basic "Easy Biscuits" as a base for strawberry shortcake, you could add a couple tablespoons of granular sweetener to them, such as Swerve Sweetener, and a dash of cinnamon and a splash of vanilla to give them a faint sweet backdrop as opposed to a more savory flavor.  It's important to form them loosely into balls (either with your hands or a retractable cookie scoop) without flattening at all when you place the dough on your baking sheet so they don't spread out too much as they bake -- you will end up with a thicker biscuit.  I snapped a few photos below as well as the recipe.  Enjoy!

Easy Biscuits

Ingredients:

2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg (or 1/4 cup Egg Beaters)
4 ounces brick-style cream cheese, diced
1/4 to 1/2 teaspoon salt, or to taste
1/2 teaspoon baking soda
2 teaspoons baking powder (aluminum free)
1/4 cup heavy cream
2 tablespoons melted butter, optional (for brushing on top of biscuits)

Directions:

Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, cream cheese, salt, baking soda, baking powder; cut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and mix in lightly; let sit for a minute or so.  Divide and lightly (not tightly) roll dough into 10 to 12 balls and place on prepared cookie sheet; do not flatten dough balls (keeping in balls will result in a thicker biscuit).  Bake at 350 degrees F for 15 minutes; remove from oven and brush tops with melted butter, if desired; return and bake an additional approximately 3-5 minutes or until light golden brown and done, careful not to overcook (if not brushing with optional melted butter, bake biscuits for total of 18-20 minutes or until done).