Cheddar Drop Biscuits - Low Carb and Gluten-Free
Try this Cheddar Drop Biscuits - Low Carb and Gluten-Free recipe, or contribute your own.
- Preparing Time: 20 minutes
- Total Time: 45 minutes
- Served Person: 10
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 cup butter melted
- 4 large eggs
- 2 tsp baking powder
- 1/2 cup almond flour
- 1/2 cup coconut flour
- 3/4 cup shredded cheddar cheese divided (i recommend cabot private stock)
- 3/4 cup sour cream or greek yogurt (i recommend cabot full
- Carbohydrate 7.80909175295135 g
- Cholesterol 192.449583347555 mg
- Fat 28.9652020179455 g
- Fiber 4.29914815338637 g
- Protein 10.691630333617 g
- Saturated Fat 19.4852520228363 g
- Serving Size 1 1 to 12 biscuit (100g)
- Sodium 175.829891680617 mg
- Sugar 3.50994359956498 g
- Trans Fat 2.17086321780259 g
- Calories 322 calories
Preheat oven to 350F and line a large baking sheet with parchment or a silicone mat.In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.Stir in eggs, sour cream and melted butter until well combined.Drop by rounded spoonfuls onto prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.Sprinkle with remaining 1/4 cup Cheddar.Bake 20 to 23 minutes, until firm to the touch and cheese is just starting to brown.Remove and let cool 5 minutes.
