Recipe: Air Biscuits

Yes, you read that correctly. On Pinterest, you can find similar recipes under the names “cloud bread” or “oopsies bread” but my husband decided to call these air biscuits.

These are light and fluffy, if made correctly. I top with sesame seeds for some extra texture and to almost resemble hamburger buns. They are not bready at all, but my husband doesn’t eat food that he cannot immediately shove into his mouth, so these make for fast and good sandwiches.

Air Biscuits

3 eggs, separated

3 Tablespoons cream cheese (I use Neufchatel)

3 generous pinches of cream of tartar

A couple pinches or grinds of salt

-Preheat oven to 300 degrees.

-Greased (I use any nonstick spray) parchment paper works best for this, but if you don’t have parchment paper, just grease the cookie sheet generously. Trust me on this one.

-You will need 2 bowls. In a smaller bowl, add the cream cheese and egg yolks and salt. In the larger bowl, add the egg whites, and cream of tartar.

-I use a hand mixer, you know, those old schooly kinds with the two whisk beater things. Yes I’m going to describe things like that. First, whip the egg white until stiff peaks form. *What does that mean, you ask??? It means you whip and whip and then you turn the mixer off, lift the whisk beater things out of the mixture, and two little mountains appear where you pulled the beaters out. If they kinda fall over, those are called soft peaks and it means you only have a bit more to go. I like to beat until stiff peaks form but before the mixture gets shiny.

-Next, combine the cream cheese and egg yolks and salt together. I just use the same beaters without cleaning them or anything. *You can’t mix this first, then whip the egg whites. Egg whites are tricky lil suckers, and if there is anything else in with them, they will not get all fluffy and nice.

-When cream cheese is smooth and combined, add a spoonful of the egg whites to this mixture and gently fold in. Then add all of this mixture into the egg whites and fold gently. If you stir too much it’ll make the biscuits come out flat and horrible and you will cry.

– Spoon onto the greased parchment paper. I make either hamburger bun size circles, or longer ovals, to sort of make a small sub sandwich size. This should make about 8 buns, or 4 subs, more or less. Make them as fluffy as possible, and do not crowd the cookie sheet. I usually use 2 sheets.

-Sprinkle them with coarse salt and pepper, parmesan cheese, or sesame seeds, or whatever tickles your fancy. Bake for 10-15 minutes, or until golden and yummy looking. Slide the paper off the cookie sheets, or transfer the biscuits to a drying rack. Let cool and keep in the fridge.

*These don’t last too long, they get chewy if they’re old. This recipe can be made into smaller batches too, basically it’s 1 egg to 1 T cream cheese to 1 pinch of cream of tartar.

Family rating:

Girl: won’t even try

Boy: took one bite, said yum, walked away

Diabetic: “when are you making more of those?”