These are "drop biscuits" as opposed to the kind you roll out. I've been tinkering with these for a long time, and I'm pretty pleased with the texture.

I especially like these as a topping for pot pie - I recently found out this is called "Vermont Pot Pie", which fits, since that's where I grew up, and it's how my mother made it. If you do this, make the inside of the pot pie on the stove (I could post a low-carb version if anyone is interested) and put it into a casserole dish when it's boiling hot. Then spoon the biscuits over the top, leaving about half an an inch or so between them. Cook at 400 until the biscuits are golden brown - about 10 minutes.

Low-Carb Biscuits

- 2 and 1/4 C almond meal/flour
- 3 T coconut oil or palm oil - the latter is marketed as "Trans-fat Free Shortening" and I get it at the health food store. If you don't have either of these, use butter, but they won't be quite as fluffy. DO NOT USE ANY OTHER OIL - it needs to be solid at room temperature. Believe me, this will end in tears if you do - I speak from experience!

- 1.5 t baking powder
- 1/4 t salt
- 1/2 C powdered egg whites

Combine the almond meal and the oil until evenly distributed. Add the rest of the dry ingredients. If you use dry sweetener, include.

- 1 T worth of sweetening power

Then, add about a cup of liquid. At least half of it should be heavy cream, and I include my liquid sweetener here. I often use unsweetened soy milk for the other half of the liquid, but more cream, half and half, or milk also work. I haven't tried water.

Combine, then let the mixture sit a minute or two. Mix again, and drop by spoonfuls onto foil or a foil-lined sheet pan. Bake about 10 minutes at 400, or until golden brown. Or top a casserole with them as above.