After cutting out the bread, I don’t miss it. But, sometimes when we have spaghetti, I miss the garlic bread that we used to make with it. So, last week when we made some spaghetti, I decided to try and make a biscuit with it so that I could have my garlic bread. This biscuit can also be used as the “cake” in strawberry shortcake, or add in some orange zest, or some fine chocolate pieces for a small scone. Lots of options!
- 1-1/2 to 2 cups of almond flour
- 2 eggs
- 1/4 cup butter (room temperature)
- 1/4 cup dextrose
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
Preheat oven to 350 degrees. Put all the dry ingredients in one bowl. In a separate bowl, whisk the eggs and then add in the butter and mix well. Pour dry ingredients into wet ingredients, mixing thoroughly. Shape into biscuits as shown (note next time I may go a bit thinner on mine, just depends on what you are going for, but what I did was still fine).
Place on a cookie sheet (preferably a stone if you have one as these are great to keep things from burning).
Bake in oven for 20 minutes (this will depend on thickness) or until you see cracking or a hint of brown.
For the garlic bread, I melted some butter and chopped up some garlic and spread a bit on the biscuit and then broiled it for a minute.
OR for the shortcake, just let cool from the oven and top with some strawberries and whipped cream! Delicious!