Cookery

• Pre-heat griddle (or a large skillet) to medium temperature.
• Sift all dry ingredients into a large glass bowl.
• Whisk the eggs and milk until frothy.
• Melt butter and set aside.
• Pour egg mixture into the dry ingredients and mix together until the consistency of a thick milkshake, making sure not to overmix.
• Pour melted butter into the batter and cut in using a spatula.
• Lightly oil the griddle. I drop one drop of batter onto the griddle, and when it cooks, you are ready to make pancakes.
• Using a ¼ cup measure per pancake, cook pancakes for 1 to 2 minutes until the edges are dry and bubbles start to form. Flip and cook for another 1 to 2 minutes, until cooked through.

• Preheat oven to 350. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside. In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by heaping teaspoons.
• Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.To Make Glaze: Combine confectioners’ sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
• When drizzling glaze, I put my cookies on the cooling rack with wax paper underneath, that way you have easy clean up!

• Preheat your broiler, then place the tomatillos, jalapenos, and garlic on a baking sheet and broil for 5–7 minutes (just until the tomatillos are slightly charred).
• Allow the ingredients to cool slightly, then place them in a blender or food processor, adding the cilantro, salt, and onion.
• Blend until smooth.
• Taste and adjust your seasonings if you need to.

• Place cucumbers in small glass or plastic bowl.
• In tightly covered container, shake remaining ingredients except dill weed. Pour over cucumbers. Cover and refrigerate at least 3 hours to blend flavors.
• Drain cucumbers. Sprinkle with dill weed. Store covered in refrigerator.

• Add all of the ingredients into a mixing bowl, and stir until completely combined.
• Drop the mixture by the tablespoon onto a parchment lined baking sheet in 8 even cookie shapes.
• Place the cookies into the freezer for 2 hours or until completely set.
• These make pretty large cookies. For smaller, make 16 cookies and consider 2 to be one serving.

• Combine all ingredients in a wide mouth mason jar. Screw the lid on and shake vigorously for 5 minutes. The liquid in side should double in volume, filling the mason jar.
• Freeze for 3 hours up to 24 hours.
• **using powdered allulose as your sweetener will keep the ice cream much smother and easier to scoop than other sugar free sweeteners**

• Slaw: Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer.
• Shred the carrot the same way.
• Mix together cabbage, carrot and onion.

Dressing

• In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined.
• Add the salt and pepper.
• Add the sugar to the dressing until well mixed in.
• Add the dressing to the cabbage and carrot mixture and mix well.
• Allow the mixture to marinate for 12 hours in the refrigerator.

• Stovetop Popping: To pop popcorn on a stovetop, cover the bottom of a 3- to 4-quart pan with a thin layer of vegetable oil (don’t use butter, it will burn). Place 3 kernels of popcorn in the pan, cover with a loose lid that allows steam to escape, and heat. When the kernels pop, pour in enough popcorn to cover the bottom of the pan, one kernel deep, cover the pan and shake to evenly spread the oil. When the popping begins to slow to a few seconds apart, remove the pan from the stovetop. The heated oil will still pop the remaining kernels.
• Air Popper: follow instructions for your popper and then drizzle olive oil or melted butter over popcorn.
• Assembly: Set out a large bowl of popcorn. Put smaller bowls with various popcorn fixings around the big bowl of popcorn. Let each person fill a paper bag or other container with popcorn and top or mix with their desired flavorings.

• Place all ingredients except noodles into large pot and cover with water. Bring to boil and turn down to simmer until chicken is falling off the bone.
• Take out chicken pieces and set aside to cool.
• Strain broth through a colander into a large bowl or pot and toss the vegetables and bay leaves. Clean out the pot you just cooked in and pour the strained broth into it. (Smaller bits of veggies and fat are ok and will just add flavor) Taste for saltiness and add more if needed.
• Bring the broth to a boil and add frozen noodles, bring back to boil and then simmer for 20 minutes, stirring every few minutes to keep noodles from sticking to the bottom.
• While noodles are cooking, cut the meat from the legs, thighs, and breast into bite sized chunks. I always save the back, wings and liver/gizzard for snacks later!
• Once your noodles are as tender as you want, add the cut up chicken and heat through. Serve or refrigerate.
• To reheat, add a little water or broth to the pot and heat through slowly.

• Heat oven to 350 degrees F; grease cookie sheets with cooking spray.
• In large bowl, mash the tuna into smaller pieces.
• Add flour and milk. Mix well.
• Pour in water and oil. Mix well again.
• Beat egg in separate dish until dish until egg is foamy texture. Add to mix. Mix well. The dough mix will be sticky.
• Using your fingers, shape dough into small bite-size balls, about the size of a marble. Put balls on prepared cookie sheets. Flatten with hand.
• Bake for 10 minutes.
• Remove treats from oven. Wait five minutes, then turn treats over.
• Bake 10 more minutes or until golden brown in color.
• Place treats on cookie rack to cool.
• Cool for 15 minutes. NEVER give hot treats to your pet.
• Store in airtight container and store in refrigerator or cool dry place.

• Heat oil in a non-stick pan or skillet and place over medium heat. Once hot, add the onion, peppers, and garlic, and cook for 1-2 minutes, until fragrant. Increase the heat to high and add the ground beef & ground pork and break apart. Let it cook until mostly browned.
• Add the remaining ingredients, including the spices, half of the cilantro, and reduce to low. Cover the pan and let it simmer for 1 ½- 2 hours, until thick. (You may need to uncover for the last 15 -20 min to thicken)
• Smash down well with potato masher to meld and blend in all ingredients.
• Add the rest of the cilantro (and beans if you’re not keto) and simmer 10 more minutes.
• Ladle the chili into bowls and add shredded cheese, chopped green onion, and sour cream, if desired. Goes very well with corn bread if you’re not keto.

• Combine dressing ingredients in a small bowl and whisk together. Add hot sauce to taste.
• Combine salsa ingredients in a large bowl and toss thoroughly.
• Pour dressing over salsa and mix gently. Cover and refrigerate for at least 1 hour or overnight.

• In a mixing bowl combine the shredded white and yellow cheddar.
• Fold in the mayonnaise and the pimentos (remember to pat dry)
• Once the mixture is well incorporated add the garlic powder and salt and pepper to taste.

• Preheat oven to 400°F.
• Mix together all seasoning ingredients
• In a large bowl, toss together chicken, cilantro, bell peppers, onion, garlic lime juice, 2 Tbsp olive oil and prepared seasoning until well combined. If time allows, marinate for at least one hour.
• Arrange chicken and vegetables on a lightly oiled baking sheet. Drizzle on remaining 1 Tbsp olive oil.
• Bake in preheated oven for 20-25 minutes, until chicken is cooked through.
• Sprinkle with a little fresh cilantro and serve with warmed tortillas.

• In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.

• Preheat oven to 350º F. Prepare two 9-inch cake pans by lining bottoms with parchment and spraying with baking spray or buttering and lightly flouring.
• Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.
• Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined.
• Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
• Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.
• Frost cake with Chocolate Buttercream Frosting.

• In a large stockpot, combine 7 quarts water, beer, and next 3 ingredients. Bring to a boil over high heat; boil for 10 minutes.
• Add potatoes; return mixture to a boil, and cook for 10 minutes. Add sausage and corn; return mixture to a boil, and cook for 10 minutes. Add shrimp, and cook for 2 to 3 minutes or until shrimp are pink and firm. Drain mixture immediately. Garnish with Old Bay and lemon, if desired.

• Slice the okra into 1/4-inch pieces. Discard the stems.
• Put the sliced okra in a shallow bowl or dish and cover with buttermilk for 10 – 15 minutes. Stir halfway through, making sure the okra stays submerged in the buttermilk.
• Drain the okra in a colander or strainer, shaking a few times to let the excess buttermilk drip off.
• While the okra is draining, combine flour, cornmeal, salt, smoked paprika, pepper, garlic powder, and Tony Chachere's Creole Seasoning in a large Ziplock bag. Shake it around until well combined.
• Dump the buttermilk-soaked okra into the Ziplock bag with the cornmeal/flour mixture.
• Zip up the bag and shake the heck out of it.
• The breading will stick to the okra and whatever is leftover will settle in the bottom of the bag. You can either pour the okra into a bowl or colander or just scoop it out and spread it onto a cookie sheet. (Or just scoop it directly into the fryer in handfuls.)
• Heat about 1/2 inch of oil in a skillet on the stove until a pinch of your flour mixture sizzles when dropped in.
• Fry in small batches trying not to crowd the oil, for 3 – 4 minutes. Once it begins to brown, keep stirring it until golden all around. Remove quickly to drain on paper towels.
• Sprinkle with a little bit of salt, then serve.

• In a shallow bowl, toss bread crumbs with salt. Dip scallops in crumb mixture to coat both sides, patting to help coating adhere.
• In a large skillet, heat butter and oil over medium-high heat. Add scallops; cook 1-1/2 to 2 minutes on each side or until firm and opaque. Remove from pan; keep warm.
• Add wine, lemon juice and garlic to same pan; bring to a boil. Stir in parsley. Drizzle over scallops; serve immediately.

• Make tuna salad by mixing all ingredients (except tomatoes) in a bowl.
• Prepare tomatoes by cutting star shapes -or- slicing off the top and scooping out the interior. Place on paper towels to drain before filling.
• Place tomatoes on serving plate and scoop tuna salad into each one. An ice cream scoop works very well for placing on star-shaped tomatoes, whereas a small spoon may work better for the hollow cavity.
• Serve and enjoy!

• Preheat your oven to 350 and gather together your baking ingredients and materials.
• Combine banana, egg, peanut butter, and any optional ingredients in a mixing bowl.
• Add carob powder and stir to combine.
• Incrementally add flour, mixing into a cohesive workable dough. The amount of flour required will vary depending on your individual ingredients and any optional add-ins or substitutions. Note that if you are not including the optional ingredients in these treats, you may need to use a little extra flour.
• Rest dough (optional but recommended). 
• Roll, cut into desired shapes and place on a prepared baking pan.
• Bake for approximately 10-15 minutes. Cooking time will vary with shape/size, so keep an eye on the oven.
• Cool before serving and storage. To make extra crispy, leave in oven for awhile after turning oven off.

• Preheat oven to 400ºF.
• In a microwave-safe bowl, microwave cream cheese, and mozzarella cheese on HIGH for 1 minute. Stir until smooth.
• Add baking powder, eggs, ranch mix, and almond flour to cream cheese mixture. Stir well.
• Stir in cheddar cheese and bacon. Stir until combined.
• Spray a 10-inch iron skillet with cooking spray. Divide the dough into 11 or 12 balls and place in skillet. Place skillet in the refrigerator for 10 minutes.
• Remove skillet from the refrigerator and bake for 20 to 25 minutes. Brush cooked biscuits with melted butter and sprinkle with dried parsley, if desired.
• NOTE: Can use a 9 or 10-inch cake pan if you don’t have a skillet.

• Preheat the oven to 350°F. 
• Grease and flour two 9×2-inch round pans or two 8×8-inch pans or one 13×9-inch pan, or line the bottom with wax paper.
• In a large bowl, throroughly whisk together the flour, sugar, baking soda, baking powder, cinnamon, cloves, nutmeg, all-spice, and salt.
• Add the vegetable oil and eggs, and stir together well with a rubber spatula or beat on low speed.
• Stir in the carrots, batter will be thick.
• Scrape the batter into the pans(s) and spread evenly.
• Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
• Frost when completely cool.

For Frosting

• Beat 8 oz. softened cream cheese with 5 Tbsp softened butter and 2 Tbsp vanilla until thoroughly combined.
• Gradually add 2 cups sifted powdered sugar. Continue to add more sifted powdered sugar until you reach a consistency and sweetness that fits your taste.

• Mix onion powder, garlic powder, thyme, rosemary, salt and pepper in a bowl and sprinkle this mixture generously on both sides of chicken cutlets.
• Heat oil and butter on medium high heat in a skillet and place in the chicken cutlets, not overcrowding them. In the case of a smaller pan, cook them in batches. Cook undisturbed for 7-8 minutes. Flip and cook for another 7-8 minutes. Remove to a plate.
• In the same pan, melt the butter and add in sliced mushrooms and peppers along with garlic, salt and pepper and sauté for five minutes, scraping the brown bits from the bottom of the pan into the mixture. Stir in parsley, thyme, rosemary and cook for a minute.
• Stir in cream and mix well for a couple of minutes.
• Add in parmesan and mix well. Return chicken cutlets and cook for 5-8 minutes till chicken is fully cooked (internal temp 165°F).
• Garnish with fresh parsley and serve immediately.

Tips

• For a lighter version, replace cream with either half & half or evaporated milk.
• If you want to thicken up the sauce, mix a little arrowroot with some milk or water and gradually add in to the sauce until you get the desired consistency.

• Mix flour, sugar, and salt in a bowl. Stir to combine.
• Cut in COLD butter or lard
• Fat is fully cut in when the flour is in crumbly pea size pieces.
• Mix egg and vinegar together in a small bowl, then add to flour mixture along with 3 tablespoons of ice cold water.
• Continue adding water, one tablespoon at a time, until the dough just holds together, without crumbling, when pressed into a ball.
• Wrap dough in plastic wrap and chill in the fridge for 15 minutes.
• Divide dough into four equal balls, press out into a disc and either freeze or roll out to bake pies.

• In a small bowl mix together, mayonnaise, mustard, spices and pickle juice.
• Add potatoes to a large pan with cold water and bring to a boil. Cook until potatoes are tender.
• Remove potatoes, peel and cut into 1 inch chunks.
• In a large bowl add all other ingredients.
• Reserve 1 egg for garnish.
• Pour dressing over potatoes.
• Cut egg into thin slices and top salad.
• Garnish with paprika.
• Cover and chill for several hours.

• Heat olive oil in a dutch oven over medium heat. Add the onion and saute for 5-7 minutes, until soft.
• Add the garlic and saute for 1-2 minutes, until fragrant.
• Add the chicken broth, heavy cream, green chiles, cumin, oregano, cayenne pepper, sea salt, and black pepper. Bring to a boil, then lower the heat to medium and simmer for about 40 minutes, until soup has reduced and thickened a bit.
• Reduce heat to low. Stir in the cream cheese and shredded cheese, until the cheese has melted and the chicken chili is smooth.
• Stir in shredded chicken and simmer for 5 minutes, until thick and creamy.

• DO AHEAD: Unwrap the cheese. Place an egg into a medium sized shallow bowl and scramble with a fork. Place the Parmesan cheese and spices in a separate medium sized shallow bowl. Dip the unwrapped cheese sticks into the egg just enough to wet the cheese stick. Then dip into the Parmesan spice mixture and coat the cheese stick well (re-dip in both if need a thicker coating). Place coated cheese sticks in a bowl, cover and freeze for 2 hours or until ready to fry. NOTE: If the cheese sticks are not frozen you will get a gooey mess instead of formed cheese sticks.
• Heat oil in a deep fryer or a deep saute pan to medium-high heat.
• Place each frozen coated cheese sticks into the hot oil, turning frequently, until the outsides become slightly crisp and the cheese becomes gooey. This will only take a minute or two.
• Remove to a platter, cool slightly, and enjoy with sugar free red sauce!

• Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish.
• Whisk eggs lightly in a large bowl. Add milk, melted butter, sugar, and cornstarch; whisk until well combined. Stir in drained corn and cream-style corn until fully blended. Pour mixture into the prepared casserole dish
• Bake in the preheated oven until golden brown, about 1 hour.

• Preheat oven to 400F

For the Rolls

• In a microwave-safe mixing bowl, combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted.
• Add the almond flour and ground flax meal.
• Mix the dough well until you have a soft ball.
• Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12×9 inches.

For the filling

• Combine the sausage and cream cheese.
• Spread the sausage cream cheese mixture evenly on the dough.
• Starting at one end roll the dough as tightly as you can into a log.
• Slice into rolls about the width of two fingers, be careful not to slice them too thick because it will be difficult for the dough in the center to cook through.
• Place the rolls on a greased baking sheet.
• Bake 12-15 minutes until golden brown.

• Preheat the oven to 400°F 
• Rinse the tomatoes and sliced into halves. Toss gently with the olive oil. Season with salt and pepper.
• Arrange the tomatoes on a baking dish, and top with cheese. 
• Roast the tomatoes for about 15-20 minutes or until the Parmesan cheese melted, and the top is slightly browned.

• Preheat your oven to 350 and gather together your baking ingredients and materials.
• Puree the salmon (undrained – include the packing liquid) in a food processor or similar. Transfer to a mixing bowl.
• Add ground flax and optional herbs. Stir to combine.
• Incrementally add flour to form a nice firm workable dough. Tinned salmon can vary quite a bit in consistency and in liquid content, so working incrementally is important. You may need to use less/more flour to adjust consistency depending on your specific ingredients and prep methods. You can add a bit of water if you find the mix a bit too dry when you are ready to roll.
• Rest dough (optional but recommended). Adjust consistency for rolling after resting, if needed.
• Roll, cut to shape, and place on a prepared baking sheet.
• Bake for approximately 10-15 minutes (less if you’re making tiny treats). Keep an eye on your cooking time – the smaller the treat, the shorter the baking time. For a crunchier treat, you can let baked treats sit a while in the cooling oven before removing to get a little crispier or pop the baked treats into a dehydrator.
• Allow to cool before storage and serving.

• Place the strawberries in a blender and blend until pureed.
• Add the vanilla extract, coconut oil, and softened cream cheese, and blend until the texture is silky smooth.
• Line a 12-cup muffin with liners (we used silicone liners) or grease with coconut oil. Divide the mixture between the cups.
• Freeze for 2 hours or until solid.
• Store in the freezer.

• Preheat the broiler on high.
• Place lobster tails on a baking sheet. With a sharp knife or kitchen shears, carefully cut the top side of lobster shells lengthwise. Pull apart shells slightly, and season meat with equal amounts of melted butter, paprika, salt, and pepper.
• Turn broiler to lower setting. Broil lobster tails until lightly browned and lobster meat is opaque, about 5 to 10 minutes. Watch them closely!
• Garnish with lemon wedges to serve.

• Blend all ingredients in a Nutrabullet (works better if ice is added) or blender. Pour and enjoy!

• Spread the cream cheese evenly all over the tortilla and sprinkle with seasoning.
• Roll up the tortilla tightly and cut into bite-sized pieces.
• Melt butter in a skillet over medium-high heat. Add pinwheels and coat them with butter. Cook, flipping occasionally, until they are crispy and golden brown.
• Let cool at least 5 minutes before eating.

• Separate and cook cauliflower in water until very tender, then drain water.
• Add hot, drained cauliflower back into pot and immediately add butter, cream cheese, cheddar cheese, parmesan, garlic, cayenne and salt. Mix with electric mixer until smooth.

For the Shrimp

• In a large skillet, add olive oil and butter, melt over medium heat.
• Add fish sauce and 1 tablespoon Paleo Powder Blend and mix to incorporate in the oil/butter.
• Add shrimp to skillet, tossing to coat in herbed butter mixture. Cook shrimp until no longer opaque or they have just turned pink, but no longer or your shrimp will be tough. Add salt to taste at this point.
• Place serving of cheesy cauliflower into a dish and top with shrimp and sauce.

• Preheat the oven to 350 degrees.
• Combine the egg, pumpkin and cinnamon. Slowly add in flour until the dough is stiff.
• Sprinkle a little flour on the counter roll the dough out to 1⁄4 inch thick.
• Use cookie cutters to cut out your favorite shapes. Place cookies on a no stick or parchment paper lined cookie sheet.
• Bake cookies for 40 minutes.
• For a crispier cookie, let them sit in the oven after you turn it off. Check the texture every 15 minutes.

• Preheat your oven to 200C/390F
• Place a saucepan of water over high heat and boil the broccoli florets until al dente. Drain well and add to a large mixing bowl along with the shredded chicken.
• In a small saucepan, add the cream cheese, cream, almond milk, mustard, garlic, salt and pepper and place over low heat. Whisk until the sauce is smooth.
• Pour the warm sauce into the broccoli and chicken mixture, add the basil, and mix well.
• Pour the mixture into a casserole dish and top with the shredded cheese.
• Bake in the oven for 20-30 minutes, until warmed through and the cheese has browned.

• Add all the ingredients except xanthan gum to a small pot and whisk. Add xanthan gum by small additions in a thin layer on top while whisking. This will prevent clumping.
• Turn on your stove to medium-high heat. Bring your gravy to a boil and continue to whisk for one minute.
• Remove the gravy from the stove. Serve hot.

• Whisk all ingredients together
• Lightly coat bottom of a loaf dish with cooking spray
• Spread batter evenly over bottom of dish
• Microwave on high 60 seconds
• Cut in half for two slices of bread

• If applicable, remove neck and giblets from chicken, and reserve for another use. Sprinkle chicken with salt, garlic powder, and pepper.
• Melt butter with oil in a large, heavy cooking pot over medium-high heat; add chicken, and cook, breast side down, 5 minutes or until golden brown. Turn chicken, breast side up, and reduce heat to medium-low. Add 1/4 cup water and 1/4 cup wine or broth to pot. Cover and cook 1 hour or until a meat thermometer inserted in thigh registers 180°.

• If necessary, peel away and discard any yellow membrane that adheres to the chicken feet, then chop off the claws. (The process of defeathering chickens often removes that yellow membrane; however, if it remains, it — and the talons — can create off flavors in the broth.)
• Combine the chicken feet, onion, celery, carrots, peppercorns, thyme, parsley, bay leaves, and wine in a large, heavy stockpot.
• Cover the chicken feet and other ingredients with the water.
• Bring to a boil over medium-high heat, then immediately decrease the heat to medium-low, cover, and simmer for 8 to 12 hours, adding water as necessary to keep the feet submerged. From time to time, skim away any scum that might rise to the surface.
• Strain the broth, discarding the solids, then pour it into jars, cover, and store it in the refrigerator for up to 1 week or freeze it for up to 6 months.

• Microwave the cream cheese in a paper towel covered bowl for 45 seconds on high to soften
• Add parsley, chives, garlic, and onion. Stir until mixed.
• Cut peppers in half lengthwise and remove seeds.
• fill each pepper half with cream cheese mixture and enjoy!
• Use the excess cream cheese mixture for more peppers, keto bagels, or as a dip.

• Place a layer of Nilla Wafers in the bottom of a medium-sized mixing bowl. Slice a banana over the top. Repeat two more times with another layer of wafers and the remaining bananas.
• In a saucepot (or double boiler) on medium-low heat, add all ingredients except for the vanilla. Stir well with a wire whisk. Allow to cook, stirring constantly to prevent scorching, until thickened – about 15 minutes.
• Add in vanilla and stir. Immediately pour over wafers and bananas. Let sit for about five minutes or so before serving, to allow wafers time to absorb pudding. Spoon into small bowls and top with sweetened whipped cream.

• Preheat oven to 375.
• Cook hamburger and onion, drain. Add cumin, slt and pepper.
• Cut peppers in half lengthwise, and line bottom of casserole dish with them. Chop and reserve some to go on top.
• In even layers, add meat, cheese, and chopped chilis.
• Whisk eggs, heavy cream, and almond flour and pour evenly over the top.
• Cook 35 to 40 minutes, or until eggs are set and top is slightly browning.

• Preheat oven to 450
• Line a thick baking sheet with parchment paper
• Whisk all dry ingredients in a large bowl
• Melt the butter
• Make a well in the dry ingredients and pour in cream.
• While stirring with a spoon, pour in melted butter. Batter will be very soft and moist, not at all like regular biscuits that you roll out.
• Spoon out onto baking sheet by tablespoonfuls.
• Cook 10 to 12 minutes, or until the outsides start to turn golden brown.
• Do not mix wet ingredients into dry until your oven is preheated. You must get these in the oven immediately after spooning them out onto the cookie sheet.