PREP TIME: 1 minute

COOK TIME: 2 minutes

In five minutes, you can have a freshly made biscuit in your belly using this incredibly easy and versatile recipe! I’ve become obsessed with making myself one of these biscuits, slathering it with mayonnaise, and then stuffing it with sandwich goodies like avocado, bacon, ham, and tomato. You can use any size mug you want for this recipe; I like a wide-based mug so I get a wider biscuit. Also, since every microwave is a little different, it’s best to err on the side of caution and cook the biscuit for the minimum amount of time, check it for doneness, and then cook it longer if needed. After you’ve made this recipe once or twice, you’ll know exactly how long it takes to cook a biscuit to perfection in your microwave.

¼ cup (28 g) blanched almond flour

1 tablespoon coconut flour

½ teaspoon baking powder

¼ teaspoon finely ground sea salt

1 large egg

1 tablespoon softened coconut oil or ghee, plus more for serving if desired

1 teaspoon apple cider vinegar

  1. Place all the ingredients in a microwave-safe mug with a base at least 2 inches (5 cm) in diameter. Mix until fully incorporated, then flatten with the back of a spoon.
  2. Place the mug in the microwave and cook on high for 1 minute 30 seconds.
  3. Remove the mug from the microwave and insert a toothpick. It should come out clean. If batter is clinging to the toothpick, microwave the biscuit for an additional 15 to 30 seconds.
  4. Flip the mug over a clean plate and shake it a bit until the biscuit releases from the mug. If desired, slather the biscuit with the fat of your choice while still warm.

STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 2 months.

REHEAT IT: Best toasted in a toaster oven, but also can be microwaved for 15 seconds.

THAW IT: Set in the fridge and allow to thaw completely before using the reheating instructions above.

PREP AHEAD: Mix batches of the dry ingredients and store in tightly sealed baggies in the pantry until ready to use.

make it DAIRY-FREE:

Do not use ghee.

Per biscuit, made with coconut oil:

calories: 399 | calories from fat: 302 | total fat: 33.5 g | saturated fat: 14.6 g | cholesterol: 164 mg

sodium: 535 mg | carbs: 10.6 g | dietary fiber: 5.5 g | net carbs: 5.1 g | sugars: 1.9 g | protein: 13.8 g

FAT : 76%
CARBS : 10%

Per biscuit, slathered with 1 tablespoon coconut oil:

calories: 496 | calories from fat: 428 | total fat: 47.5 g | saturated fat: 26.6 g | cholesterol: 164 mg

sodium: 535 mg | carbs: 10.6 g | dietary fiber: 5.5 g | net carbs: 5.1 g | sugars: 1.9 g | protein: 13.8 g

FAT : 81%
CARBS : 8%