Always on the lookout for low-carb recipes, I stumbled upon an interesting version for the ever popular Cheddar Bay Biscuits, a national restaurant chain favorite. I made the recipe as written and I have to say, they were just kind of okay - not enough cheese, not enough garlic... basically, not enough flavor! So I tweaked and tweaked until I came up with this version which is full of cheesy-garlicky flavor. And check out these nutritional stats - each biscuit contains only 2 net carbs and 9 whole grams of protein. Compare that to the traditional version which contains a whopping 16 carbs and only 3 grams of protein. Is my version exactly like the original? Obviously not (although my husband says he likes mine better!), but this healthier version is surprisingly bread-like. If you're looking for a low-carb, keto, or gluten-free version to try, I think you'll be very pleased with this recipe.
The ingredients (clockwise from the top) - sour cream, an egg, almond flour (aka almond meal), sharp cheddar cheese, baking powder, salt, garlic powder (or granulated garlic), dried parsley, and melted butter.
Start by whisking the almond flour, baking powder, salt, garlic powder, and parsley together. The almond flour has a tendency to clump so use that whisk to break the clumps up.
That was easy.
Next toss the cheddar cheese into the almond flour mixture - this will keep all the bits of cheddar cheese separate when we add the wet ingredients.
Here's a thought, I bet these would be good made with pepper jack cheese! I'll have to give that a try.
Switch to a spatula and stir in the sour cream, egg, and melted butter.
I don't know.... this is such a complicated recipe... JOKING!
Divide the batter into 6 equal portions and place on a silpat lined half sheet pan, spaced evenly apart.
If you've been waiting to buy a silpat, now's your chance - they're 50% off while supplies last!
This recipe will make exactly 6 biscuits if you portion the batter with a #20 scoop (and it's a great size for dishing ice cream too!). By the way, did you know the sweeper arm of most portion scoops will have a number which indicates the size of the scoop? The #20 here means this scoop will measure 20 portions per quart. Likewise, a #30 will portion 30 scoops per quart, and so on. Who says food blogs aren't educational?
Back to the biscuits, bake in a preheated oven for 10-13 minutes or until golden brown all over. The cheese will be as hot as lava so allow the biscuits to cool for a couple of minutes before serving.
Oh my... I wish you could smell my kitchen right now!
Enjoy these biscuits while they're warm and the cheese is all melty.
I'm totally dying here - time to dig in!
Mmmmmmm... I really, really, really, really, hope you'll give this recipe a try. Happy baking!
Items used to make this recipe:
- almond flour (aka almond meal) https://amzn.to/2GXmV9G
- #20 portion scoop https://amzn.to/2GSMaOn
- silpat silicone baking mat (on sale for 1/2 price while supplies last) https://amzn.to/2GVpQmY
- half sheet pan https://amzn.to/2IN2koU
- my new favorite timer (voted #1 by ATK) https://amzn.to/2IOFn4F
- oven thermometer (don't trust your oven!! https://amzn.to/2IOeDl1
Keto Cheddar Bay Biscuits (Low-Carb and Gluten-Free)
makes 6 biscuits
- 3/4 cup almond flour (almond meal)
- 1 tablespoon dried parsley flakes
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon garlic powder (or granulated garlic)
- 1/2 teaspoon fine salt
- 3 ounces sharp cheddar cheese, shredded
- 1/4 cup sour cream
- 1 large egg
- 2 tablespoons unsalted butter, melted
- Preheat oven to 400F and place rack in center position.
- In medium mixing bowl, whisk together almond flour, dried parsley, baking powder, garlic powder, and salt, being sure to break up any clumps.
- Add shredded cheese and toss well to coat.
- Add sour cream, egg, and melted butter, mixing well with a spatula until well combined.
- Use a #20 scoop to divide batter into 6 equal portions and place on silpat-lined half sheet pan.
- Bake for 10-13 minutes or until golden brown all over.
- Allow to cool for a few minutes before serving - these are best served warm.
Note: This recipe doubles well (and all 12 can be placed on the same sheet pan).
Keto stats for each biscuit: 9 grams protein, 4 grams carbs, 2 grams fiber.