These 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.
