@Ultramum I found the recipe on the Internet, I make the mixture into 6 in a muffin tin. I find them handy as a bread substitute.
LAUREN'S FLUFFY BISCUITS
1 cup plus 2 tablespoons almond flour (4 ounces)
1/4 teaspoon salt
1/2 teaspoon baking soda or 3/4 teaspoon baking powder *
1 1/2 tablespoons cold butter, shortening or pork fat (18 grams or 1/2 ounce) **
4 egg whites
In a medium bowl, mix the almond flour, salt and baking soda or powder with a fork. Cut in the fat using the fork until the butter is all incorporated and the mixture is crumbly and not dry (I used my fingers to mix the butter in). Chill this mixture for at least 5 minutes and preferably longer to get the fat as cold as possible (I skipped the chilling step).
In a small bowl, beat the egg whites with the fork until they look foamy. Add the egg whites to the almond flour mixture and whisk together with the fork for just to break up any large chunks of flour. The batter will be thin and lumpy. Divide this into four portions in a muffin top pan greased very well or lined with nonstick foil. Bake immediately so that the fat doesn't start to get warm. Bake at 400º for about 12 minutes or until golden brown.
Makes 4 biscuits
Can be frozen
* The recipe seems to work with either one. I used baking soda. Although baking powder does have carbs, there are not enough to affect the counts.
** I made half a batch of biscuits so I had to weigh out 1 1/2 tablespoons of fat and then remove half of it to get 3/4 tablespoon. I used pork fat because I thought it would give the biscuits a nice flavor.
Per Biscuit: 221 Calories; 19g Fat; 10g Protein; 6g Carbohydrate; 3g Dietary Fiber; 3g Net Carbs
I prefer to use baking powder as the bicarbonate of soda has a strong taste.