Biscuits…. revisited! I have made a COUPLE THOUSAND of these little jewels since I first posted this recipe over 1 year ago! These beauties were the #1 sellers at the Farmer’s Market and I would make 12-15 dozen twice a month and usually sold out! Yeah, they are that good! People who didn’t even care about “Grain-Free” or “Low-Carb” LOVED these biscuits! I say this recipe is a WINNER for everyone!! What can I say, like most southern girls, I love biscuits and I consider myself a biscuit expert! I grew up in rural Georgia, Aline to be exact. We lived across the street from a sweet lady we called “Ms. PeeWee” and she made biscuits EVERYDAY! She made a large fried biscuit out of buttermilk and bacon drippings that she prepared in a cast iron skillet. We called it a Hoe Cake. It was so good. This is not Ms. PeeWee’s Hoe Cake but it is just as good! These biscuits actually remind me of those at Red Lobster, and I have been told by many they feel the same. All the flavor without any grains and low carbs! I can eat these without going into a diabetic coma afterwards! (And I can have more than ONE!!) Red Lobster Garlic Cheese Biscuits have 16 grams of carbs vs. the small version of my biscuits have 1 Net Carb!
|The crunchy bottom crust!|
About the recipe
MAKE extras!!! These are great at any meal and freeze well!! Pop them in your toaster to reheat! Also, the key is using a good quality, sharp cheddar cheese. Don’t buy the pre-shredded stuff. Read the list of ingredients, there is more than cheese in the bag!! ;-( Also, if using heavy whipping cream, be sure it doesn’t contain carrageenan. And for sour cream, the only ingredient should be cream. If you can get cultured sour cream, even better!
This biscuit is not for those avoiding dairy. The more dairy I added, the better the biscuits tasted! lol Be sure to finish them with a pat of butter and a sprinkle of parsley. Delicious and B-E-A-UTIFUL!! I started using parchment paper when baking these biscuits because it was an easier clean up but you won’t have the golden brown bottoms. It is up to you. Either way, they will taste wonderful. If you don’t use parchment paper, you will just need to use a sturdy spatula to remove the biscuits. SIZE doesn’t matter when making these biscuits. I usually do make the medium size biscuits using this MEDIUM scoop. Or you can use a small scoop to make more biscuits. The small biscuits would be great for a party, sliced and stuffed with meat and cheese! I have used these as hamburger buns or for an egg and cheese biscuit! Just give these babies a try!
NOTE: If you have made this recipe before, be sure to look at my notes. I have changed the baking times and gave more specific instructions.
NUT-Free Option: Use sunflower seed flour in the place of almond flour. It works Beautifully!
The faces of Satisfying Eats
- 1/4 cup blanched almond flour
- 2 tbsp coconut flour
- 1 tsp baking powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 cup fresh grated Parmesan cheese
- 1/4 cup heavy cream (or pure sour cream, I use sour cream now)
- 1 egg, cold
- 1/2 cup sharp cheddar cheese, grated (around 2 oz)
- 2 tbsp butter, softened (I used salted)
- ***Finish with Salted butter & dried or fresh parsley (optional)
- Preheat oven to 350 degrees F.
- In a medium bowl, mix dry ingredients.
- Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.
- Use scoop to scoop out dough onto un-greased cookie sheet lined with parchment paper (or not, see notes above). Space 2-3 inches a part.
- Bake for 13-15 minutes for small biscuits and 20 minutes for medium biscuits.
- Once out of oven, smear a bit of salted butter and sprinkle with a little parsley.
- Best served warm.
- 1 small biscuit: 100 calories, 8 grams of Fat, 1 Net Carb & 3.5 grams of Protein
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