Home RECIPES Cheddar Biscuits
November 24, 2012

Cheddar Biscuits

Cheddar BiscuitsThese cheddar biscuits are a great gluten-free, grain-free, GAPS/SCD snack. You’ll want to at least double or triple the recipe because they go fast!

Serves: 12

Prep time: 10 minutes

Cook time: 20 minutes

Allergy:  Dairy, eggs

Source:  Specific Carbohydrate Diet for Life

Ingredients

  • 2-1/2 cups almond flour
  • 1 teaspoon baking soda (rounded)
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup sharp cheddar cheese (shredded)
  • 2 pasture-raised eggs
  • 1/4 cup raw, local honey
  • 1 teaspoon lemon juice (freshly squeezed)
  • 1/4 cup pastured butter, softened

Directions

Preheat oven to 350 degrees.

Sift almond flour once (after measuring) into a large mixing bowl. Stir in the rest of the dry ingredients. In a separate bowl, whisk the cheese, eggs, honey, butter and lemon juice. Add the wet mixture to the almond-flour mixture and mix until well combined.

Line a cookie sheet with parchment paper. Drop biscuit dough onto the cookie sheet by rounded tablespoons about two inches apart. Bake for 15-20 minutes until the bottoms of the cheddar biscuits are golden brown and the tops are set.

See Also

Dairy-Free Recipes

Egg-Free Recipes

Gluten-Free Recipes

Filed Under: BREADY FOODS, BREAKFASTS, RECIPES, SIDE DISHES, SNACKS Tagged: , , , , , ,

Comments

  1. Carol says
    December 24, 2014 at 1:24 pm

    I made the cheddar biscuits. They taste great, but they fell flat. The ones in the picture look puffy like regular biscuits. I will still eat them because they taste sooo good.

  2. Annella says
    February 25, 2015 at 10:54 pm

    I made these today and was sceptical about using almond flour but… they were delicious. They were light and fluffy and perhaps the easiest biscuits (scones) I’ve ever made. No worrying about too much handling, they were great. They didn’t rise like a scone but were still puffy enough. I added a bit more cheese and a touch more almond flour to balance that out. I’m taking these to a morning tea and know they’ll be a huge hit for people with gluten issues. Thank you!

  3. Carol says
    January 20, 2018 at 6:49 pm

    I’ve just started the SCD and have been craving bread. I baked these last night and they were delicious! I made sure I had a good acid to activate the baking soda, and mine rose a good amount–much better than I expected from almond flour! Next, I’m going to leave out the pepper and cheese and add dates and a bit more honey, to help with my sweet-tooth. Thanks for a great recipe!