Cheddar Biscuits
IBD-AID friendly | phase 2
A twist on the Thanksgiving staple … a dinner roll turned into a healthier grain and gluten free cheddar biscuit.
Oh man, these are warming my house and filling it with the sweet scent of buttery cheddar. Yum!
These will freeze great so make them now and pull em out at needed. Pull out a bunch for Thanksgiving and maybe some other gluten lovers will take a turn to the butter(better) side.
Makes 17 mini biscuits
You’ll need …
2 cups almond flour
1/2 tsp sea salt
2 Tsp baking powder
2 eggs
1/4 c butter, melted (or sub oil of your choice)
2/3 cup cheddar cheese, finely shredded (more or less as desired)
What to do …
Preheat oven to 350* and line a baking sheet with parchment paper. Whisk the dry ingredients together.
Make a well in the center of the flour and add the eggs. Whisk the eggs thoroughly. Add the butter slowly mixing in the flour mixture.
Allow to sit for a few minutes to thicken.
With a medium cookie scoop, scoop dough onto baking sheet. Note: biscuits will be small. You can make bigger if you’d like.
Sprinkle cheese on top of each biscuit. Biscuits will be small
Cook for 15-18 mins. Or until bottoms are golden brown. I wanted mine a bit crispier (and I added more cheese at the end) so I baked a little extra.
Allow to cool completely before freezing. Or enjoy while still warm! Add mashed potatoes, gravy, cranberry sauce and turkey for a delicious Thanksgiving sandwich!
Lovingly,
TLBS
