These biscuits are too good to be true. HONESTLY! I no longer miss traditional buttermilk biscuits made with wheat flour. Almond flour is the main player, but the Cheddar cheese puts these on my A-list. They aren’t exactly the biscuits you may have grown up eating (especially if you ate mostly canned biscuits like me), but they satisfy my craving for bread. I especially love to eat them with soup or for breakfast in an egg sandwich or grain-free Eggs Benedict.
Because it’s easiest to portion these out with an ice cream scoop, they are similar to drop biscuits. If you wet your fingers, you can tap them down just a little to make a smooth top so they will cook more evenly, but don’t smash them.
The crust is brown and crunchy while the insides are tender and have the taste of natural sweetness found in almonds. Eat with jelly or split and toast in a skillet. They freeze well.
Low-Carb, Grain-Free, Gluten-free, High-Protein, Sugar-Free and HIGH-FLAVOR!
On a personal note, I recently returned from a trip to North Carolina to visit my younger sister. I met my older sister in Nashville and we drove to N.C. where we snapped this picture. Since these two are often mentioned on this blog, I thought you might enjoy seeing an updated photo. Bonnie on the left is the youngest, and Kay on the right is the
- 3 cups almond flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons chilled butter, cut into small pieces
- ⅓ to ½ cup unflavored Greek yogurt (very thick and cold)
- 2 large eggs, beaten
- ¾ cup shredded Cheddar cheese
- Preheat oven to 350 degrees.
- Stir first four ingredients together in medium bowl.
- Add butter and cut into almond flour mixture until it resembles coarse oatmeal.
- Combine eggs and smaller amount of yogurt in a separate bowl before adding to dry mixture. Add shredded Cheddar cheese and stir until all flour is lightly moistened. If dough seems dry, add slightly more yogurt.
- Use an ice cream scoop or two spoons to dip biscuit dough onto a greased cookie sheet. With damp fingers, lightly tamp each biscuit to give it a flat top but don’t flatten.
- Bake for 15-20 minutes until golden brown.
- Biscuits are somewhat fragile when warm, so give them time to cool.
- These freeze well. Split in half and toast the cut half to make a delicious breakfast sandwich.
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