Butter Biscuits

Instructions

1. Set oven to 350F.
2. Mix together almond flour, baking powder & salt. Then fold in the butter and mix together with a fork until it’s crumbly.
3. In a separate bowl, whisk Bob Evans 100% Liquid Egg Whites until light peaks have formed, then add it to the flour.
4. Fold everything together, then store in the fridge for 20 minutes to 1 hour, or in the freezer for 10 -12 minutes, to let it rest and firm up.
5. Line a baking tray with parchment paper, and use an ice cream scoop to evenly divide up the batter into separate mounds on the tray.
6. Bake for 12 – 15 minutes in the oven, or until the outside is golden brown and “crusty.” Let them slightly cool to firm up, about 5 minutes