#cheddarbiscuits

I must admit that one of my childhood obsessions was Red Lobster’s cheddar biscuit. Going to Red Lobster was a treat when I was a kid, but I never remember ordering any entree there. I just stuff my face with cheddar biscuits until I’m too full to eat anything else... and funnily enough the hubby was the same! Needless to say I was quite ecstatic when they offered the Red Lobster cheddar biscuit mix in stores, but are they really good for you? 

Now that I’m trying to live a healthier lifestyle and reducing my carb intake, I wanted to figure out how to make healthier versions of my favorite childhood snacks. Everyone has been talking about using almond flour in lieu of all-purpose flour when making biscuits, so I thought why not give it a go? 

Ingredients:

1 1/2 cups of superfine almond flour

A pinch of salt

1/4 tsp of garlic salt

1 tbsp of baking powder

1/2 tsp of onion powder

1/2 tsp of garlic powder

2 eggs

1/2 cup of full fat Greek yogurt

4 tbsp melted butter (although I may substitute with ghee next time!)

1/2 cup (or more) of cheddar cheese (at the time I just had Mexican cheese blend in the fridge so I just used that)

1/2 tsp of chopped chives (or however much you want)

Making the Cheddar-y Goodness

Preheat the oven to 450* F and grease the muffin pan. I just use an olive oil spray and then ensure I also grease up the sides. 

In one bowl, mix your dry ingredients together (almond flour, salt, garlic salt, baking powder, onion powder, garlic powder).

In a second bowl, mix your wet ingredients together (eggs, Greek yogurt, melted butter or ghee) until the mixture is smooth. Then combine with the dry ingredients and mix that until all the dry ingredients are incorporated. 

Add the cheddar cheese and the chopped chives until they are incorporated as evenly as possible. 

I used a muffin tin so that my biscuits can bake more evenly. I measured out about 2 tbsp of batter per little muffin and I actually had the perfect amount of batter to make 12 little biscuits!

I baked them for about 12 minutes in my oven, but honestly as long as they pass the toothpick test (toothpick comes out clean) it should be fine. I did want the top to have that nice little bits of brown.

The result? It honestly tastes like a biscuit and it’s really addicting! I didn’t feel guilty eating them and by the time the hubby and I finished dinner and packed the rest for tomorrow’s dinner, we were already out!

Quick Rosemary Cheddar Drop Biscuits

These keto cheddar biscuits are a low-carb alternative to the classic favorite. They are cheesy, savory, and perfect for anyone following a ketogenic diet.

Ingredients: 2 cups almond flour. 1 tablespoon baking powder. 1/2 teaspoon garlic powder. 1/4 teaspoon salt. 1/4 cup unsalted butter, melted. 2 large eggs. 1/2 cup shredded cheddar cheese.

Instructions: Preheat oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, combine almond flour, baking powder, garlic powder, and salt. Stir in melted butter and eggs until a dough forms. Fold in shredded cheddar cheese until evenly distributed. Scoop dough onto the prepared baking sheet to form biscuits. Bake for 12-15 minutes, or until biscuits are golden brown and cooked through. Allow biscuits to cool slightly before serving.

Prep Time: 10 minutes

Cook Time: 15 minutes