Low Carb Cheddar Biscuits

These simple biscuits are a great accompaniment to soups and stews, or can become a Southern breakfast with the addition of sausage gravy. They can also serve as the base for a few sweetened berries and a dollop of whipped cream (add 1 tsp. of Swerve sweetening to the dough and leave the herbs, garlic, and cheeses, out), and are delicious eaten with a smear of mayonnaise and a bit of ham. Caveat: These are almond flour biscuits, which means they don’t raise very high. But they’re delicious, so do try them out.

Low Carb Cheddar Biscuits
Yield: 12 biscuits // Each: 202 calories, 2 net carbs

I make these on the small side, to keep calories lower, but you can make them any size you’d like…just watch them closely; they’ll take longer.

2 cups Bob’s Red Mill super fine blanched almond flour
3 tablespoons Parmesan cheese, shredded using a microplane*
2 teaspoons baking powder
1/2 teaspoon Xanthan gum
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon thyme
2 large eggs, beaten
1/3 cup Kerrygold butter
1 cup Kerrygold cheddar, shredded using a microplane*

Preheat oven to 350 degrees.

 Spray a baking sheet with oil (I use coconut, and can’t taste it).

Mix dry ingredients together in a large bowl. Mix eggs together with a fork until well-blended. Using a large spoon, stir eggs, melted butter, and cheddar into dry ingredients. Mix together very lightly.

Use a cookie scoop or your fingers to make balls of dough roughly the size of ping pong balls. Place the balls on the greased baking sheet and flatten each one slightly.

Bake for about 15-20 minutes, until firm and golden. Cool on the baking sheet.

*Using a microplane keeps the cheeses very finely shredded so that large pieces of cheese don’t weigh down the dough.

Variations: Lemon juice, lemon zest, and a few drops of liquid stevia for tea biscuits. Jalapeño peppers and 1 tsp. cumin for a Mexican version. Coconut oil instead of butter, plus 1/2 tsp. vanilla extract and 1/2 tsp. cinnamon (another tea biscuit). Rosemary and minced garlic (1 tsp.each) for a “focaccia” version. Dried cranberries and chopped pecans for Thanksgiving.