45 g (about 1/3 c) bean flour made by grinding dried beans in a coffee mill
23 g (about 2-1/3 T) all-purpose flour
1.2 g fine salt
a couple turns freshly ground black pepper
1/4 t ground cumin
healthy pinch cayenne pepper
35 g (1/4 c) finely grated parmesan cheese
15 g (1 T) unsalted butter, melted
melted butter for the molds
Whisk the whole egg and egg white together. Add the milk and whisk to combine. Whisk in the flours and the seasonings. Whisk in the parmesan cheese. Finish by whisking in the melted butter. Set the batter aside to rest while you complete all of the next instruction.
Set your oven to 215 °C (420 °F). Place the silicone mold with fifteen cavities shaped as truncated cones on a baking sheet. When the oven reaches temperature, place the baking sheet with the mold into it. Heat the mold for 10 minutes.
Remove the mold from the oven. Brush each cavity thoroughly with melted butter. Using a one-tablespoon ladle, fill each cavity with batter. Wipe off any batter that spills onto the apron of the mold.
Bake the little biscuits for about 25 minutes. The cavities in the middle take longer to bake so those biscuits may need more time in the oven.
If not serving immediately, cool the biscuits on a rack. Note: The biscuits can be frozen and then reheated for 10 minutes at 180 °C (355 °F) before serving.