LAUREN'S FLUFFY BISCUITS

1 cup plus 2 tablespoons almond flour, 4 ounces 
1/4 teaspoon salt 
3/4 teaspoon baking powder 
1 1/2 tablespoons cold unsalted butter
4 egg whites

In a medium bowl, mix the almond flour, salt and baking soda or powder with a fork. Cut in the fat using the fork until the butter is all incorporated and the mixture is crumbly and not dry. Chill this mixture for at least 5 minutes and preferably longer to get the fat as cold as possible. (I left this in the fridge while separating the chicken from the bone and filtering the stock - explained in next section)

In a small bowl, beat the egg whites with the fork until they look foamy. Add the egg whites to the almond flour mixture and whisk together with the fork for just a couple seconds breaking up any large chunks of flour. The batter will be thin and lumpy. Divide this into four portions in a muffin top pan greased very well or lined with nonstick foil. Bake immediately so that the fat doesn't start to get warm. Bake at 400º for about 12 minutes or until golden brown.

Makes 4 biscuits **