Cheddar Bay Almond Flour Biscuits
Pair these delicious gluten-free biscuits with your dinner entree to complete a meal. They can even be used for making sandwiches if you have any leftover.
Amount per serving
% Daily Value*
Total Fat 242.2g 311%
Saturated Fat 65.7g 329%
Cholesterol 568mg 189%
Sodium 3104mg 135%
Total Carbohydrate 52.2g 19%
Dietary Fiber 30g 107%
Total Sugars 11.3g
- 2 1/2 cups almond flour
- 1 cup shredded cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup unsalted butter
- 2 eggs, lightly beaten
- 2 Tbsp. unsalted butter
- 1 clove garlic, minced or 1/4 tsp. garlic powder
- 1/4 tsp. Old Bay seasoning
- 1/4 tsp. dried parsley
Preparation time 5mins
Cooking time 45mins
Adapted from deliciousasitlooks.com
Preheat oven to 350° F
Line a cookie sheet with parchment paper
In a large bowl, stir together the almond flour, shredded cheddar, salt and baking soda. Cut in the butter using a fork or pastry blender until crumbly. Add the eggs and blend to form a dough.
Using your hands, divide the dough into 8 balls. Place each ball on the parchment-lined cookie sheet and flatten barely.
Bake at 350°F for 15 – 20 minutes, until lightly browned and a toothpick tests clean. (I used insulated cookie sheets, so mine took about 20 minutes to bake. Watch biscuits closely if using a non-insulated sheet.)
While biscuits are baking, melt the 2 tablespoons butter in a small saucepan over low heat. Remove from heat and stir in the garlic (or garlic powder), Old Bay seasoning and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!