There’s a blizzard occurring in Northeast Ohio right now, so naturally, I’m itching to get in the kitchen. I was going to try for a recipe of regular biscuits, but I felt I needed something a little more flavorful. Then it hit me: those warm, melt-in-your-mouth “Cheddar Bay Biscuits” you get at Red Lobster. The rich flavors of garlic, butter and melted cheddar cheese combine to make this wonderful, goes-down-way-too-easy treat that is hard to put down.
My version is higher in healthy fats, much lower in carbohydrates (try 1 gram per biscuit!) and have a healthy dose of protein. Moreover, they are a treat the whole family will love, wheat free or not.
After a long holiday season of minor cheats (Christmas cookies always get me!), I’m doing a nutritional ketogenic approach for the next two week to get me back on track. That means lots of healthy, organic fats. This helps me get my appetite back in check since it has been overstimulated for the past few days.
Another note: these biscuits didn’t rise as much as they would in Red Lobster’s recipe. I believe this was due to the fact that I used old baking powder. I admit I have three or four open at once and I tend to lose track of them. I do think you’ll get better rise results with fresh baking powder. I may even play around with adding a teaspoon of apple cider vinegar as some extra acid may help. Let me know if you make the recipe and what your results are. I’m eager to hear about it.
No matter what, though, these still came out uber light and tender– just like Red Lobster’s. The garlic and cheddar flavors are mouth watering and the cutting in of the cold butter adds a flakiness that is perfect in this recipe. It’s just… yum. It’s just YUM. That’s all. 🙂
1 cup blanched almond flour
2 T + 1 tsp. coconut flour
2 T baking powder
1/2 tsp. salt
1/3 cup shredded cheddar cheese
1 1/2 T cold butter (I used Kerrygold)
1/4 cup heavy cream (organic, grass-fed preferred)
2 T water
1/4 tsp. garlic powder
1 T melted butter (if desired)
Dried or chopped parsley (if desired)
1. Preheat oven to 400 degrees.
2. In medium bowl, combine almond and coconut flours and cold butter. Using a pastry blender or two butter knives or forks, cut the cold butter into the flours until a mealy texture is reached. Small clumps of butter are OK, but do not leave any large clumps.
3. Add in baking powder, salt, cheese, cream, water and garlic powder and work with hands or pastry blender into a very thick dough.
4. Use a cookie scoop (or just a spoon) to spoon heaping teaspoons of the dough onto a large, slightly greased cookie sheet, about an inch apart.
5. Bake at 400 degrees for 10 – 12 minutes or until the tops begin to turn brown.
6. If desired, brush biscuits with melted butter and then sprinkle with parsley. Serve while warm.
Nutrition (makes 12 biscuits): 105 calories, 1 net carb (2 total), 1 g fiber, 10 g fat, 3 g protein