We began this morning with a long walk and completed the morning with a delicious Bacon-Egg-n-Cheese Breakfast Sandwich made using my sturdier version (Version #3) of Buttermilk Biscuits that hold up a bit better for using to make sandwiches. I snapped a quick photo below. Be sure to check back later today for my new recipe post...it's a special one! The recipe for these biscuits can be found here (or below): Buttermilk Biscuits - Sturdy Sandwich Version. Enjoy!
3 cups blanched almond flour
Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or lightly greased non-stick foil.
In a medium mixing bowl, add flour, baking powder, soda and salt; whisk to mix well. Add diced chilled butter and cream cheese. Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.
Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark. Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix until it pulls together into a soft sticky dough. The dough will be light, airy and fluffy.
Scoop dough onto prepared baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make approximately 15 equal sized mounds. Lightly tamp down tops to barely flatten top only (do not flatten biscuit). Bake for 20 to 22 minutes or until light golden brown. Cool approximately 5 to 10 minutes for easier slicing. Makes approximately 15 biscuits.
*Note: Total liquid mixture should equal 3/4 cup. Eggs vary in size and volume, so add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (buttermilk used will be between 1/4 cup to 1/2 cup, depending on the volume of eggs used).