added salmon cakes and updated biscuits recipe

2 files changed, 30 insertions, 6 deletions

diff --git a/recipes/buttermilk-biscuits.txt b/recipes/buttermilk-biscuits.txt
index 07a9f71..0455d7c 100644
--- a/recipes/buttermilk-biscuits.txt
+++ b/recipes/buttermilk-biscuits.txt
@@ -2,18 +2,17 @@
 
 3 cups gluten-free all-purpose flour
 3/4 t xanthan gum
-1.5 T baking powder
+1.5 t baking powder
 2 t salt
 1.5 cup buttermilk Make your own buttermilk by adding 1 tablespoon of white vinegar or lemon juice to the cup of milk
+1 egg
 8 tablespoons lard or unsalted in the refrigerator to keep cold. You can also make buttermilk out of dairy-free milk.
 
-Cut in butter (or shortening for dairy-free) into the flour with a pastry cutter or fork until it looks like the size of small peas.
+Cut in butter (or shortening for dairy-free) into the flour  until it looks like the size of small peas.
 
-Add in the buttermilk and the whisked egg (or egg replacer) and stir until a soft dough forms. (I whisk the egg right in the buttermilk) The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
+Add in the buttermilk and the whisked egg and stir until a soft dough forms. The key is to not over mix because over-mixing causes the dough to yield tough biscuits. The dough will be sticky.
 
-Add one tablespoon of flour to a large piece of parchment paper.  PLEASE DO NOT ROLL OUT THE DOUGH.
-
-Place the dough on top of the floured parchment paper.  Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
+Add one tablespoon of flour to a large piece of parchment paper. Place the dough on top of the floured parchment paper.  Dust the top of the dough with 1 tablespoon of flour and gently fold dough over on itself 2 times. You do this by folding the dough in half on top of itself and then doing it a second time.
 
 With your hands form a dough round that is about 7 inches in diameter and 1 inch thick. If you make it any larger or flatter you will end up with hard, flat biscuits. 
 
diff --git a/recipes/salmon cakes.txt b/recipes/salmon cakes.txt
new file mode 100644
index 0000000..22a7213
--- /dev/null
+++ b/recipes/salmon cakes.txt
@@ -0,0 +1,25 @@
+Salmon patties
+
+INGREDIENTS
+
+10 oz canned salmon boneless, skinless
+¼ cup almond flour or crushed pork rinds
+¼ cup Parmesan shredded
+2 eggs
+¼ cup onion finely chopped
+¼ cup mayonnaise
+1 tbsp fresh dill chopped
+2 tbsp fresh parsley
+1 tsp salt
+1 tsp paprika
+1 tsp garlic powder
+½ tsp pepper
+2 tbsp butter or olive oil for frying
+
+INSTRUCTIONS
+
+In a large bowl mix shredded salmon, almond flour, parmesan, onion, dill, parsley, mayonnaise, and spices.
+Using your hand form 8 small patties or four large ones.
+In a large non-stick skillet over medium heat, melt the butter or add the olive oil.
+Cook the salmon patties for about 2 minutes on each side or until they look golden and crispy.
+Serve hot with dill dipping sauce