Almond Flour Vanilla Drop Biscuits
Author: Monica
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The kitchen fills with the intoxicating aroma of Almond Flour Vanilla Drop Biscuits, their golden tops peeking out of the oven like curious sunflowers. On a sleepy Sunday morning, these aren’t just biscuits—they’re edible whispers of comfort.
Born from a delicate dance of nutty almond flour, fragrant vanilla, and tangy sour cream (make it plant-based, let’s give some love to our cows!), these biscuits are the free spirits of the baking world. They laugh in the face of kneading and rolling, preferring to tumble onto the baking sheet in charmingly imperfect mounds. As they bake, magic happens—they puff up slightly, their exteriors crisping to a warm amber while their insides remain soft and inviting.
In mere minutes, these gluten-free delights are ready for their debut. Split one open, and watch as tendrils of steam escape, carrying with them the promise of a satisfying bite. A pat of butter melts into the warm, textured surface, creating little pools of bliss that mingle with the subtle vanilla notes.
These Almond Flour Vanilla Drop Biscuits aren’t just a treat; they’re a small revolution on your breakfast table. They speak of lazy mornings, of guilt-free pleasure, of the simple joy found in a warm, homemade biscuit. And the best part? They’re as easy to whip up as they are to devour, leaving you more time to savor both the biscuits and the moment.
Ingredients:
Preparation:
- Get your oven nice and hot - set it to 175°C (350°F). Grab a baking tray and cover it with a sheet of parchment paper.
- Find a bowl of medium size. Crack an egg into it, dollop in some sour cream, and add a pinch of salt. Give it all a good mix with a whisk until it's well combined.
- Now for the dry ingredients. Gradually fold in some almond flour using a flexible spatula. Once that's incorporated, sprinkle in a bit of baking powder and mix it through.
- Your dough will be quite sticky - that's normal! Instead of trying to shape it by hand, use a spoon or ice cream scoop that holds about 2 tablespoons.
- Plop 6 mounds of dough onto your lined baking tray. Don't worry about flattening them - they'll spread a bit as they bake.
- Pop the tray in the oven and let them bake for about 15-18 minutes. You're looking for a lovely golden color.
- These biscuits are at their best straight from the oven. If you have any left (unlikely!), store them in the fridge. Just put them in an airtight container lined with paper towels. They'll keep for about 3 days.
- These freeze well too. You can reheat them straight from frozen in the microwave.
Author: Monica
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