Gluten Free Biscuits

By Gams

Ingredients

• INGREDIENTS
• 6 eggs, separated
• 6 oz whipped cream cheese, NOT softened.
• 1/4 tsp cream of tartar
• 1/4 tsp dried mustard powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Oil, for greasing the muffin tins.
• Optional Awesomeness: 1/2 cup grated Parmesan cheese  (this will make the biscuits a bit chewier– in a GOOD way!), you can also add dried herbs: oregano, rosemary, parsley, etc to amp up the flavor.

Details

Servings 1
Adapted from livefabuless.com

Preparation

Step 1

IMPLEMENTS
Hand or stand mixer. (This
is a hand mixer, in case you’re not familiar)

Two mixing bowls, cupcake/muffin tins.

INSTRUCTIONS
Preheat oven to 300*F.

Separate the eggs. Add cream of tartar to the egg whites, beat them until stiff peaks form (you know that they’re done when you can turn the bowl upside down and the egg whites don’t budge).

Add cream cheese, Parmesan cheese and all spices to the egg yolks, mix thoroughly. Using a spatula, gently fold the yolk mixture into the egg white mixture taking care not to lose too much volume. Scoop mixture into muffin tins– recipe should yield 12 muffins.

Bake for approximately 25 minutes, start checking after 20 minutes; “Bread” is done when it’s golden brown. It will come out VERY fluffy and then, as it cools, it will lose a bit of volume (this is completely normal!)

You can make these ahead and freeze them– just allow to defrost in the fridge or reheat in a toaster oven or in the microwave.