Low Carb Cheddar-Garlic Drop Biscuits
2.5g
Net Carbs
5.3g
Protein
13.3g
Fat
2.3g
Fiber
150
Calories
Cooking tip: Be gentle with this batter and you will be rewarded with fluffy and tender biscuits.
Ingredients:
- 5 tablespoons butter, unsalted USDA
- 2 lrgs raw egg USDA
- 1/2 cup almond flour, super finely ground, gluten free King Arthur Flour
- 6 tablespoons coconut flour, finely ground, organic King Arthur Flour
- 1 tablespoon baking powder, low sodium USDA
- 1/2 teaspoon xanthan gum Bob's Red Mill
- 1/2 teaspoon table salt USDA
- 1/2 cup almond milk, unsweetened FNDDS
- 4 ounces sharp cheddar cheese FNDDS
- 1/4 cup flaxseed meal, organic Now
- 1 tablespoon apple cider vinegar, raw, organic Bragg
- 1/2 teaspoon fresh garlic FNDDS
Directions:
- Allow eggs to come to room temperature and melt the butter.
- Preheat oven to 400°F
- Into a large bowl, sift together almond flour, coconut flour, baking powder, xanthan gum and salt. Whisk in the ground flaxseeds and shredded cheddar until evenly combined.
- In a small bowl, whisk together the almond milk, eggs, vinegar and minced or pressed garlic.
- Pour ¼ cup melted butter into the large bowl, then add the almond milk mixture. Stir gently until everything is just mixed- do not overmix. Onto a baking sheet, portion a scant ¼ cup batter (about 43g each), forming 12 biscuits gently to be at least 1-inch high. For best results do not press the batter into the measuring cup but allow the batter to keep its fluffiness. Brush the tops of the biscuits with the remaining 1 tablespoon melted butter.
- Bake for 15 minutes, or until the tops are beginning to brown, watching the bottoms to ensure they do not burn. Serve while warm for best flavor, one biscuit is one serving.
