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Name: Herbed Drop Biscuits
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: not set
Ingredients: 1 1/2 cup raw whole cashews 7.5 ounces; 3 eggs divded; 3/4 teaspoon apple cider vinegar; 1/4 cup unsweetened almond milk; 4 tablespoons palm shortening room temperature or softened ghee or butter; 1/3 cup coconut flour; 1/4 cup almond flour; 3/4 teaspoon salt; 1 teasopon baking soda; 3 sage leaves torn; 1 sprig rosemary

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INGREDIENTS

1 1/2 cup raw whole cashews ; 7.5 ounces
3 eggs ; divded
3/4 teaspoon apple cider vinegar
1/4 cup unsweetened almond milk
4 tablespoons palm shortening room temperature ; or softened ghee or butter
1/3 cup coconut flour
1/4 cup almond flour
3/4 teaspoon salt
1 teasopon baking soda
3 sage leaves ; torn
1 sprig rosemary

INSTRUCTIONS

preheat oven to 325 degrees

place the cashews in a food processor, and process for 10 seconds until they are ground into a fine flour.

add the egg yolks, vinegar, and milk, then process again for 10 seconds until mixture resembles a thick paste.

add coconut flour, almond flour, salt, and baking soda, and process again.

beat the egg whites in a separate bowl until soft peaks have formed, either by hand or with electric beaters.

add the egg whites, palm shortening, and herbs to the food processor, then pulse 6 to 8 times until the egg whites are just incorporated.

using 2 spoons or a large cookie scoop, drop lumps of dough onto a baking sheet lined with parchment paper. lightly press the mounds down with your fingers or the back of a spoon.

bake for 30 minutes until golden brown then cool on a wire rack.

NOTES

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Herbed Drop Biscuits

1 1/2 cup raw whole cashews 7.5 ounces
3 eggs divded
3/4 teaspoon apple cider vinegar
1/4 cup unsweetened almond milk
4 tablespoons palm shortening room temperature or softened ghee or butter
1/3 cup coconut flour
1/4 cup almond flour
3/4 teaspoon salt
1 teasopon baking soda
3 sage leaves torn
1 sprig rosemary

preheat oven to 325 degrees

place the cashews in a food processor, and process for 10 seconds until they are ground into a fine flour.

add the egg yolks, vinegar, and milk, then process again for 10 seconds until mixture resembles a thick paste.

add coconut flour, almond flour, salt, and baking soda, and process again.

beat the egg whites in a separate bowl until soft peaks have formed, either by hand or with electric beaters.

add the egg whites, palm shortening, and herbs to the food processor, then pulse 6 to 8 times until the egg whites are just incorporated.

using 2 spoons or a large cookie scoop, drop lumps of dough onto a baking sheet lined with parchment paper.  lightly press the mounds down with your fingers or the back of a spoon.

bake for 30 minutes until golden brown then cool on a wire rack.

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Nutrition

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Serving Size: 1 Serving (87g)
Recipe Makes: 6 Servings

Calories: 192
Calories from Fat: 152 (79%)

Amt Per Serving		% DV

	Total Fat 16.8g	22 %
	Saturated Fat 14.8g	74 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 0.2g
Cholesterol 2.4mg		1 %
Sodium 73.7mg		3 %
Potassium 232.5mg		6 %
Total Carbohydrate 9.1g		3 %
	Dietary Fiber 4.2g	17 %
	Sugars, other 4.8g
Protein 3.8g		5 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 192

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