Buttery, fluffy low carb biscuits
Preheat the oven to 400*
Mix the dry ingredients together.
Cut the butter into the mixed dry ingredients. Use a pastry cutter if you have one. The mix should have a medium crumb consistency, like the size little peas.
Place the egg whites in a separate bowl and whisk until frothy. (save the egg yolks if you'd like to make a hollandaise sauce after)
Add the egg whites to the dry ingredients and stir with a KNIFE. I know this sounds odd, but it helps the mixture keep a light texture. The mixture will look a little clumpy.
Place about 2 Tbsp of the mixed batter on a cookie sheet lined with parchment paper or on a silpat.
Bake for 10-12 minutes. They will be golden brown on top.
Makes about 6 Biscuits. Double the batch if you'd like 12.