Low-Carb Biscuits (also gluten free)

This is just a non-sweet version of the shortcakes I posted yesterday, since they were a great success.  They don't exactly taste like biscuits but still pretty close, more biscuit-like than English muffin-like. 

These are flatter; I used the same recipe and baked it in four 6-oz ramekins with vertical sides.  It was pretty hard to get them out without breaking; perhaps next time I'll just draw some circles on some parchment paper and do it that way.  And there will be a next time.  The insides of breakfast sandwiches are already so easily low-carb, we were only missing the outsides!

Low Carb Biscuits

3 tbsp butter, melted
3 eggs
1/4 tsp salt
1/4 tsp vanilla
1/4 cup sifted coconut flour
1/4 tsp baking powder

Combine dry ingredients, and mix in the wet ingredients.  Scrape batter into greased muffin cups, ramekins, or spread in small circles on parchment paper. Bake at 375 for 15 minutes. Makes 4-6 biscuits depending on your container and size.  Gently split in half to use for a breakfast sandwich.