The only roommate that was still here with me moved out this week (the other three went home when the campuses closed and will be back for school in September.) I am currently all alone and very happy about it! I’ve been holed up in my room to avoid people and the virus, but now I have the run of the place and KNOW that once I’ve cleaned it will stay clean. And… I can now hang out in the living room and watch TV again! I haven’t done that in over two months.
After spending two hours cleaning and disinfecting the common area, the kitchen, sorting out the communal cupboards, clearing out the fridge of mouldy mystery things, slimy vegetables, solidified cream cheese (the tub actually rattled!) and a multitude of opened jars and bottles with BB dates a year or two ago, it is looking good out there.
I finally had a chance to use up the leftover almond flour I had from February. I used all of it which was maybe two cups worth, psyllium husk powder (didn’t use all of that), shredded coconut (possibly about two cups too, it thickly covered the bottom of a 10″ frying pan when I toasted it first,) baking powder, salt, about three tablespoons of melted butter (was three heaping soup spoons out of the butter dish,) three eggs and a glug of cream. I did not measure anything as the purpose was to use up the almond flour AND the coconut (which was left over from Christmas – I had it in the freezer.)
I almost added aged cheddar… I was going back and forth on that idea. Even got it and the grater out when getting set-up. But changed my mind. It would have been good with the coconut, but I thought this might be more cookie than biscuit when done, so decided to leave it out.
I combined the dry in a bowl, dumped in the melted butter and mixed well, then added the rest of the wet, and combined. I let it rest for a couple of minutes to allow the batter to thicken and absorb the moisture.
Then used a soup spoon to drop rough rounds onto a parchment covered baking sheet. I sprayed the parchment with a non-stick spray first as this was cheap parchment and I’ve had bad luck with it.
Baked at 425F for something like 20 minutes, then turned it down to 350F and watched them. I was puttering in the kitchen so just kept checking them until the bottoms were nicely browned. Then I tested one – sometimes these ingredients don’t dry out in the middle too well… but it was dryish. So pulled them out. And put on a paper towel to cool.
They’re great! And really held their shape. Last time I made baking powder biscuits with almond flour, they spread out like pancakes, these ones stayed up and don’t crumble, and have a really nice crumb.
Very buttery as I put in so much butter, and the coconut is there but not overpowering. I am glad I decided to toast it before adding to the mix.
All in all really excellent! I’ve always made baking powder biscuits without recipes and never measured. Now that I only use low carb ingredients it gets more challenging, but I guess I’ve finally figured it out! Of course… the next time may not work out as well.