This breakfast sandwich combines both sweet
STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.
REHEAT IT: Place on a rimmed baking sheet and warm in a preheated 300F oven until heated through, about 10 minutes. Or place a single serving in a microwave-safe place and microwave on 50% power for 30 to 45 seconds. (Using 50% power ensures that the biscuits won’t overcook.)
THAW IT: Set the biscuits on the counter for an hour or so to defrost completely before using the reheating instructions above.
Prosciutto Biscuits may seem a little weird to add mayonnaise to biscuit dough.
Ingredients
Serves: –+
- Mayonnaise ¾ Cup
- Eggs 6 Large
- Coconut Flour 1 Cup
- Baking Powder 1 1/2 Tbsp
- Prosciutto 12 Slice
- Green Onions 3 Finely chopped(green parts only)
Per serving
Calories: 299 kcal
Proteins: 10.9 g
Fats: 27.4 g
Carbohydrates: 1.8 g
Method
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Preheat the oven to 375F. Line a baking sheet with parchment paper or a silicone baking mat.
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Place the mayonnaise and egg in a small mixing bowl and whisk to combine.
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Place the coconut flour and baking powder in a medium-sized mixing bowl and mix to combine. Add the mayonnaise mixture to the dry ingredients and stir to fully incorporate.Fold in the chopped prosciutto and green onions.
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Divide the dough evenly into 12 pieces. Roll one piece into a ball between your palms, then place it on the lined baking sheet and press down with your palm until it’s 1 inch thick. Repeat with the remaining dough pieces.
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Bake for 15 to 20 minutes, or until the edges of the biscuits begin to turn golden and the tops crack a bit.
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Remove from the oven and serve.
