LCHF crispy & chewy biscuits
First, let me just say that I DO NOT TAKE CREDIT FOR THIS RECIPE. I do, however, wish that I could give credit to the rightful “inventor” but the thing is that I wrote it down off of the internet some time ago and now I cannot find the correct source….
Anyway, I decided to make the biscuits yesterday as we were having my favorite LCHF tomato soup for dinner and I felt like trying something other than the cheese breads for an accompaniment.
And I did not regret that! These biscuits are simply put FANTASTIC. They are dense but not dry, they taste like bread and not eggs, they are crisp on the outside and just perfectly chewy. And they have this salty, garlicky, cheesy flavor that I know and love from Red Lobster’s biscuits – even though they don’t feel exactly like the Red Lobster kind. Those of you who have read my other blog posts will know that I am not a big fan of LCHF baked goods in general – and for me to call any LCHF baked good fantastic is close to unbelievable. In addition, they are extremely easy to make and do not require a million different ingredients…..here goes!
1/3 cup coconut flour
1 t garlic salt
1/4 t baking powder
1/3 cup melted butter (save some for brushing after baking)
6 oz of shredded cheese (sharp cheddar, a combination of mozzarella and pepper jack or ?)
Combine the coconut flour, garlic salt, pepper and baking powder in a bowl. Whisk the eggs and the butter together in a separate bowl. Add the egg mixture to the dry ingredients and mix together. Add the cheese and work it into the mixture. Set 6 biscuits on a cookie sheet with a silipat or parchment paper. DO NOT use wax paper – a lot of people do this, thinking it is the same as parchment, but it is not meant for baking! Bake for about 14 minutes at 375 (conv) or 400 (bake). Brush with the remaining melted butter. Mine always comes out beautiful, crispy, golden and chewy. Enjoy!