roasted garlic biscuits & croutons

After making my roasted garlic I started to think of other ways that I could use the flavor. I've been experimenting with savory breads, trying to make a roll, biscuit or scone that isn't so sweet. So many of the Specific Carbohydrate Diet recipes call for lots of butter of vegetable oil. I still seem to have problems with large amounts of dairy, probably the casein, and I'm trying to limit the amount of fat I add to recipes. The almond flour I use in baking adds plenty in the baking. I've discovered that it's a matter of adding just enough liquid to create a batter, rather than trying to recreate a standard recipe.

After making a reasonably successful scone with banana I decided to try using the roasted garlic to help mind the biscuits. You could probably oil the muffin tin, or use papers, but I found that by adding just a touch of olive oil in the bottom of each muffin cup helped the muffins slide out. These came out of the oven really crisp and dry, after sitting in the fridge overnight they attracted moisture and were much softer the next day. After toasting them as croutons they stayed nice and crisp for more than a week. To make this recipe specifically for croutons or bread sticks I would spread the batter in a 9x13 baking pan and then slice it into the desired shape for additional toasting

Roasted Garlic Biscuits

2 c. (6oz) almond flour
1 tsp baking soda
1/4 tsp salt
1/4 c. (2 heads) roasted garlic, smashed
2 eggs
1 tbsp olive oil
6 tsp olive oil for pan

Preheat oven to 350° F and place a standard size muffin pan inside the oven to heat. Mix dry ingredients to get out all the clumps. Mix in roasted garlic, eggs and 1 tbps olive until batter is smooth. Quickly, while the muffin pan is still warm, pour 1/2 tsp of olive oil in the bottom of each muffin spot, and then evenly fill with biscuit batter. Bake for 15 minutes, or until biscuits are very dry. Flip pan over to knock biscuits out, and then cool on rack. Serve immediately, or store in an airtight container. The biscuits will be nice and dry right after baking, but will take on moisture as they cool and sit. To dry them back out, place in a warm (120°-150°F) oven for several minutes or toast in a toaster oven. To make croutons, cut the biscuits into cubes, spread on a baking sheet and bake for 5-10 minutes in a warm (120°-150°F) oven. After the biscuits have been dried to croutons, they store well at room temperature in an airtight container