This recipe is from Wheat Belly Cookbook by William Davis, MD
These biscuits don't look pretty but everyone in my family enjoyed them. 1 cup almond meal/flour 1 cup ground golden flaxseeds 4 teaspoons baking powder 4 tablespoons cold butter, cut into cubes 4 egg whites
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. In a large bowl, mix together the almond meal, flax seeds and baking powder. Cut in the butter until combined. In a medium bowl, beat the egg whites on high until soft peaks form. Gently fold the egg whites into the flour ingredients until well blended. Spoon the dough into 8 rounds on the baking sheet. Flatten to approximately 1/4" thickness. Bake for 15 minutes, or until golden brown.
I added a couple of whole eggs to the leftover yolks, mixed them with almond milk and presto, breakfast.