Gardens & Interiors by Suzanne

FYI … These are different from my gluten free hamburger bun recipe. These aren’t as wide, they’re more like the size of slider buns / a little bit bigger.

Ingredients:

• 1.5 cups almond flour
• 2 teaspoons baking powder
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 cup sour cream
• 2 eggs
• 2 tablespoons melted butter
• 2 tablespoons water

Tools Needed:

• 2 mixing bowls
• Ice cream scoop (large)
• Silicone spatula
• Whisk
• Parchment paper
• Measuring cups
• Measuring spoons
• leveler (the back of a knife works as well)
• Microwave safe cup (to melt butter)
• Baking sheet
• Cooling rack
• Biscuit tray
• Oven mitts

Directions:

1. Preheat oven to 350 degrees
2. Mix all dry ingredients in one bowl. Use a whisk until well blended. Tip: I like to use a metal bowl for the dry ingredients.
3. Mix all wet ingredients in the other bowl. Use whisk, beat until well combined. Tip: if you do the dry ingredients first you can use the same whisk since it will be dry!
4. Pour the wet mixture into the dry mixture and stir using your silicone spatula. Make sure you really scrape the bottom of the bowl. Stir until well combined.
5. Put batter in the freezer for 5 minutes. Tip: this is why I prefer to use a metal bowl, it gets pretty cold in the freezer!
6. While batter is in the freezer line your baking sheet with parchment paper.
7. Use your ice cream scoop to get a uniformed biscuit size. Scoop batter and use silicone spatula to scrape excess off. Leave space between each biscuit. Tip: I leave about two fingers around all sides of each biscuit.
8. Put baking sheet in preheated oven and cook for 17 minutes. Check biscuits and continue cooking until the top is a nice golden color.
9. Carefully remove baking sheet from the oven and place biscuits on cooling rack. Tip: I like to place my cooling rack on top of a plate to catch any crumbs!
10. If you’re not familiar with almond flour it firms up as it cools. Once biscuits have cooled put them in a ziplock bag and put in the refrigerator. Tip: I’ve found that by letting biscuits completely cool before putting them in the ziplock bag they stay perfect!

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