Little Bite “Petite Bouchée” Biscuits

I have this weird fascination with bread. I love bread. I love the texture of it, but I don’t like eating traditional bread, or biscuits, for that matter. Instead, I keep thinking up new and creative ways to make different types of bread and biscuits, and here’s one of my results.

I first made these as regular sized muffins, but I added too much sugar and flour, and they came out tasting kind of like corn bread. I’ve since reworked the recipe and make them in a mini muffin pan instead. They’re a lot less sweet and a lot more bread-like and fluffy.

I like topping them with a little bit of cinnamon sugar and salt, or having them with a nice touch or jam or a spread of chocolate PB2.

There’s a lot of ways you can prepare biscuits, so have fun with it and make it your own!

Cookware:
-Mini muffin pan
-Mixing bowl
-Hand mixer (optional)

Ingredients:
-1 1/4 cup almond flour
-6 tablespoons of cream cheese
-3 tablespoons of butter
-4 eggs
-1/4 cup of sugar
-1 teaspoon vanilla
-1/4 teaspoon salt
-1 teaspoon baking powder

Steps:

1. Get your butter and your sugar and cream them together in a bowl. Using a hand mixer might make this a little bit easier, but the butter to sugar ratio should make this is a bit easier to cream.
2. Add your vanilla and cream cheese to the mixture and stir it up well, making sure that they cream together nicely. 
3. Add your eggs. If there are any cream cheese or butter lumps in the mixture, try to tease them out before adding your flour so it’s a bit easier to mix.
4. Mix your flour, baking powder, and salt in a small bowl and then add it to the mix. It should look almost something like pancake batter, stiff, but not too runny.
5. Fill your muffin cups 2/3 of the way full. These fluff up nicely, so if you fill it to the top, it might have that “domed” appearance.
6. Bake for 25-30 minutes if they are mini muffins, 30-35 minutes if they are regular sized muffins. They should have a nice golden brown color when they are done.
7. Enjoy!!