I have to say that even if I weren’t living low carb, I would love these biscuits. They are kind of grainy and could even be a substitute for corn bread. This morning, I added some SF Mrs. Butterworth’s syrup to the batter and made McGriddles! One change I have made is that I use two whole eggs instead of 4 egg whites. Also, I cook them in a muffin top pan to keep them under control.
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