Cheesy garlic biscuits

After trying to make my first savoury baked goods in the form of flatbreads for a venison burger and not being entirely convinced that it was a like-for-like substitute for buns, a friend posted on her Facebook pictures of low-carb cheddar biscuits she made and inspired me to attempt another savoury bake.

Ingredients

½ C coconut flour, sifted

½ C almond flour, sifted

2 tsp baking powder

1 tsp garlic powder

½ tsp Himalayan rose pink crystal salt

¾ C cheddar cheese, shredded

4 large eggs

¼ C Kerrygold butter, melted

¾ C sour cream

Method

Batter

1. In a large bowl, mix together the sifted coconut flour, almond flour, baking powder, garlic powder and salt.
2. Mix in half of the shredded cheddar.
3. Stir in the eggs in batches until fully absorbed.
4. Stir in the melted butter and sour cream in batches until fully absorbed.
5. Preheat oven to 175°C and line a large baking sheet with a silicone mat or parchment paper.
6. Let the batter sit for 10 minutes while the oven heats.
7. Drop a spoonful of batter onto the baking sheet. (These spread and rise so make the mounds smallish and leave enough space between them). This recipe yields around 14 biscuits.
8. Sprinkle remaining half of the cheddar on top of each mound.
9. Bake 20 to 23 minutes, until the biscuits are firm to the touch and cheese on top is golden brown.
10. Remove and let cool for 5 minutes before serving.

These biscuits are undoubtedly a better success than the flatbreads. The almond flour helped create a firmer texture so the biscuits held well. The wonderful aroma filled the whole apartment, and I had three of these biscuits with a hearty bowl of Mexican tomato, bean and corn soup. Perfect light dinner for an autumn evening.

Notes

1. As with the flatbread, I find these biscuits too salty with ½ teaspoon salt. I will cut it down to ¼ teaspoon next time.
2. I ran out of cheese to sprinkle on top of the biscuits. Will be 1 full cup (or more!) of shredded cheese next time.
3. Worth experimenting with different varieties of cheeses. I imagine gruyère would be heavenly.
4. Some herbs will be a welcomed addition.