These simple biscuits are a great accompaniment to soups and stews, or can become a Southern breakfast with the addition of sausage gravy. They are delicious eaten with a smear of mayonnaise and a bit of ham.
Low Carb Cheddar Biscuits
Yield: 6 biscuits // Each: 257 calories, 22g fat, 11g protein, 2g net carbs
1/3 cup Bob’s Red Mill coconut flour
1/4 teaspoon baking powder
1/2 teaspoon xanthan gum
1 teaspoon garlic powder
Salt and pepper, to taste
3 large organic pasture-raised eggs
5 tablespoons Kerrygold butter, melted
1 tablespoon Parmesan, finely grated*
6 ounces sharp Kerrygold cheddar cheese, finely grated*
Preheat oven to 400 degrees.
Mix dry ingredients together. In a separate bowl, whisk the eggs and butter.
Mix the eggs with the flour, ensuring there are no lumps. Fold in the cheese and green onion.
Drop spoons of the batter onto a greased cookie sheet.
Bake for 15 minutes or until slightly browned. Brush melted butter over the top when removing from the oven.
Cool before serving.
*Using a microplane keeps the cheese very finely grated so that large pieces of cheese don’t weigh down the dough.
Variations: Add 1 teaspoon of minced green onions or red pepper. Leave out the cheese and onions and add 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. This will change the macros, of course.