Baking the perfect fluffy biscuit can take quite a lot of fiddling, but it seems the drop method (vs. the roll and cut) works best for getting a fluffy interior.

Just because you are gluten-free doesn't mean you have to give up biscuits. In this homemade biscuit recipe, almond flour takes the place of white flour, which not only makes these biscuits gluten-free but also high in protein . Substituting coconut oil for shortening also makes the biscuits more heart healthy.

Preparation

Preheat oven to 400 F. (It is important for the oven to be hot when you put the biscuits in since part of what makes them fluffy is the water turning to steam.) Line a baking sheet with aluminum foil.

In a large bowl, mix almond meal and coconut oil together with a pastry blender, or rub together with your fingers until it's the texture of coarse meal. Stir in the rest of the dry ingredients (baking powder, powdered egg whites, salt, and sugar). In a liquid measuring cup, combine the cream and milk. Pour the cream mixture over the dry ingredients. Gently mix and let it sit for 3 to 4 minutes. Drop by tablespoons on foil-covered baking sheet. (If they are a little bigger or smaller, no problem.) Bake for about 10 minutes, depending on size, until golden brown. Remove pan from the oven and use a spatula to transfer the biscuits to a cooling rack. Best served warm.

Ingredient Substitutions and Cooking Tips

Add any or a combination of these ingredients: 1 cup grated sharp cheddar cheese, 4 slices crumbled cooked bacon, 2 tablespoons minced green onions (just the green part).

It is very important that you use a fat that is solid at room temperature. Refined coconut oil (the kind that doesn't taste like coconut) or palm oil (sometimes marketed as "trans-fat free shortening") are ideal. Butter also works, although the biscuits won't be quite as fluffy. Do not use any other oil.