Cheesy herb biscuits

Following the success of my first batch of cheesy biscuits, I made more with a bit less salt, different and more cheeses, and additional herbs.

Batter

Ingredients

½ C coconut flour, sifted
½ C almond flour, sifted
2 tsp baking powder
2 tsp garlic powder
2 tsp dried thyme
¼ tsp Himalayan rose pink crystal salt
¾ C cheddar cheese, shredded
¾ C Gubbeen cheese, shredded
5 large eggs
¼ C Kerrygold butter, melted
1 C organic whole milk plain yoghurt

Method

Batter on mat

1. In a large bowl, mix together the sifted coconut flour, almond flour, baking powder, garlic powder, thyme and salt.
2. Mix in half of the shredded cheddar and Grubeen cheese.
3. Stir in the eggs in batches until fully absorbed.
4. Stir in the melted butter and yoghurt 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 15 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. Bake 15 to 18 minutes, until the biscuits are firm to the touch.

   

   Topped with cheese

9. Sprinkle remaining half of the cheeses on top of each biscuit and return to the oven.
10. Bake another 5 to 8 minutes until the cheese on top is golden brown.
11. Remove and let cool for 5 minutes before serving.

Biscuits cooling

The batter yields 12 generous portions of biscuits. Halving the salt was a good idea as the cheeses provided enough saltiness. I may even halve it again to ⅛ tsp next time depending on the cheese I use. I like the addition of thyme, but Husband remarked it may have been too overpowering, so perhaps 1 tsp of dried herbs would suffice. Baking the biscuits in two steps (7-10) was a good idea as the cheese on top had melted just enough but not dried out by the time I took the biscuits out of the oven. Overall, the little tweaks worked.