Monday, November 15, 2010

Cheddar Scallion Biscuits

Savory, crumbly, moist and dense, these biscuits are perfect paired with fall roasts and soups.  

Cheddar Scallion Biscuits

2 1/2 C blanched almond flour
1/2 tsp baking soda
1/2 tsp salt
2 eggs
2 T butter, melted
1 C cheddar cheese, shredded
2 scallions chopped (around 1/2 C)
1/4 tsp garlic powder
1/4 tsp mustard powder
1 tsp lemon juice

preheat the oven to 350
mix the cooled, melted butter, eggs, and lemon juice
mix the dry ingredients
mix the wet into the dry
mix in the shredded cheddar and scallions, the batter will be thick and crumbly
using an icecream scoop, scoop onto baking sheets lined with silicone pads
Press down with a spatula to flatten the tops
bake 25-28 minutes
Makes 10 biscuits

1 comment:

Sophie said...

MMMMMMM,..tasty bites!! You couls also makez them in mini size to serve as appetizers!!

They look amazing & I must try them! Or great to serve with hot soups too!