Coconut Flour Cheese Biscuits, gluten-free & low-carb
I adapted this recipe from my coconut flour BIBLE, The Coconut Flour Cookbook
, by Bruce Fife. Of course, I added a little Louisiana flavor kick!! ;) And, I made mine with the leftover bacon grease from my delicious pastured organically raised bacon (naturally). If you do this, I believe you should still add the salt this recipe calls for.
I made this to do along with a wonderful duck soup I made with homemade duck stock, mushrooms, cherry tomatoes, and swiss chard.
I hope you enjoy them!
*** update: for breakfast biscuits, you can omit the chili and cayenne peppers.
Coconut Flour Cheese Biscuits, gluten-free & low-carb
makes 8 biscuits
4 eggs, organic & pastured is best!
1/4 cup of high quality coconut oil
, butter, or pastured lard
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne powder (optional)
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1/3 cup sifted coconut flour
3/4 cup shredded cheese, I used a raw cheddar
Blend together eggs, oil/butter, salt, and spices. Combine coconut flour and baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by spoonfuls onto a greased baking sheet a few inches part- these spread. Bake at 400˚F (205˚C) for 15 minutes. As with all coconut flour recipes, you can store tightly covered on the counter for 1 -2 days, then transfer to the refrigerator. In humid climates, it will get more moist the first day then quickly go towards moldy, so transfer earlier. In dry climates, I hear it can get drier- in that case, maybe transfer to fridge earlier. Please comment if you live in a dry climate what you do with coconut flour goodies!
, by Bruce Fife. Of course, I added a little Louisiana flavor kick!! ;) And, I made mine with the leftover bacon grease from my delicious pastured organically raised bacon (naturally). If you do this, I believe you should still add the salt this recipe calls for.I made this to do along with a wonderful duck soup I made with homemade duck stock, mushrooms, cherry tomatoes, and swiss chard.
I hope you enjoy them!
*** update: for breakfast biscuits, you can omit the chili and cayenne peppers.
Coconut Flour Cheese Biscuits, gluten-free & low-carb
makes 8 biscuits
4 eggs, organic & pastured is best!
1/4 cup of high quality coconut oil
, butter, or pastured lard1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/8 teaspoon cayenne powder (optional)
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1/3 cup sifted coconut flour
3/4 cup shredded cheese, I used a raw cheddar
Blend together eggs, oil/butter, salt, and spices. Combine coconut flour and baking powder and whisk into batter until there are no lumps. Fold in cheese. Drop batter by spoonfuls onto a greased baking sheet a few inches part- these spread. Bake at 400˚F (205˚C) for 15 minutes. As with all coconut flour recipes, you can store tightly covered on the counter for 1 -2 days, then transfer to the refrigerator. In humid climates, it will get more moist the first day then quickly go towards moldy, so transfer earlier. In dry climates, I hear it can get drier- in that case, maybe transfer to fridge earlier. Please comment if you live in a dry climate what you do with coconut flour goodies!
Hi there,
ReplyDeleteYou mention baking powder in this recipe but not how much to use... would love to make these tonight. Thanks!
Oops, sorry!! I wrote it in: 1/4 teaspoon!!!
ReplyDeleteI just featured you over on my Diner blog. Check it out.
ReplyDeleteThese look yummy! I will be making these in the morning for breakfast! I have that cookbook, and I need to go dig it out!
ReplyDeleteJust made these for dinner tonight and they were great! About how many carbs per biscuit?
ReplyDeleteI love these! My recipe is similar, but I omit the chili and cayenne, add a shake of Old Bay seasoning. Oh , and to make them taste like Red Lobster cheddar bay biscuits for real, brush some melted butter/ garlic powder mixture on the top as you bring them out of the oven. Even my hard core bread lovers like them.
ReplyDelete