Monday, November 9, 2015

Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb

These simple to make biscuits have become a family favorite. They are great dipped in Soups and Sauces.

Garlic Cheddar Biscuits ~ Gluten Free ~ Low Carb
In a mixing bowl whisk:
1/3 Cup Coconut Flour : I used Bob's Red Mill ~ Sift it to remove any lumps
1 TBL. Psyllium Husk
½ tsp. Baking Powder
Dash of Salt and Pepper
1 tsp. Garlic Powder (or to taste)

In a separate bowl whisk together:
4 Eggs
then add
1/3 Cup Melted Butter cooled

Add the wet ingredients to the dry ingredients using a wire whisk until combined
Using a Rubber Spatula fold in:
1 Cup Sharp Cheddar Cheese

Let sit for 5 minutes to absorb the Psyllium Husk
Line a cookie sheet with a silpat liner
Use an ice cream scoop to evenly measure out the biscuits onto the prepared cookie sheet
You get 6-7 biscuits
Bake in a preheated 400* oven
For 15-18 Minutes or until the top and edges of the biscuits are golden brown

Melt 1 TBL. Butter
After you remove the biscuits from the oven brush with the melted butter.

Cool on a wire rack for at least 1 hour.
Because these biscuits have a lot of eggs, I find that cooling them for a least 2-3 hours makes them more dense and are great for dipping into Soups and Sauces.

Link to make my Soup:
I used Chicken rather than Turkey and added Kale:

Facebook Gluten Free Page:

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