Amber Crumb Romano Biscuits (keto | Grain -free) Recipe
House-made | Served with one sauce: basil pomodoro, grass-fed butter, or local raw honey butter
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- 2
Mix Dry Ingredients
In a large mixing bowl, combine the almond flour, coconut flour, baking powder, garlic powder, salt, and grated Romano cheese. Mix thoroughly until well combined.
- 3
Mix Wet Ingredients
In another bowl, whisk together the eggs, melted butter, olive oil, and apple cider vinegar until smooth.
- 4
Combine Mixtures
Pour the wet ingredients into the dry ingredients bowl. Stir until a dough forms. Make sure there are no dry patches.
Baking
- 5
Shape Biscuits
Using your hands, form the dough into small balls, about 1 inch in diameter, and place them on the prepared baking sheet, spaced about 2 inches apart.
- 6
Bake
Bake in the preheated oven for about 15-20 minutes, or until the biscuits are golden brown on the edges.
- 7
Cool
Remove the biscuits from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Serving
- 8
Serve
Serve the Amber Crumb Romano Biscuits warm with your choice of basil pomodoro sauce, grass-fed butter, or local raw honey butter.