Owen McDonald enjoying kid-friendly biscuits
During my recent spring break trip to Charlotte, NC to visit my friend Amy and her family, we baked these biscuits. Her one year old son loves all types of food so we decided to try these muffins on him. Amy had recently tried peanut butter with Owen, to check for any allergic reactions, but he was fine. So we felt comfortable giving him almond meal. Amy and her family don't need to eat gluten free and don't require any other food restrictions. When I stayed with them for a week, (a big thank you to her husband, Dan!) I brought almond meal so I could bake while I was there, and I took precautions like laying parchment paper over the baking sheet and aluminum foil in the toaster oven.
These are a milder version of Cheddar Scallion Biscuits and use almond meal instead of blanched almond flour. We also didn't have baking soda, but the biscuits turned out fine without it. Amy, Owen, and myself thought they were pretty tasty!
Mild Cheddar Scallion Biscuits
2 C almond meal
1/4 C butter, melted
1 C shredded cheddar cheese
2 scallions diced
1/8 tsp salt
Preheat the oven to 350
Line a baking sheet with parchment paper
Whisk the eggs and cooled, melted butter
Mix in the diced scallions and shredded cheddar cheese
Mix in the almond meal and salt
Using a large spoon, drop spoonfuls onto the parchment lined baking sheet
Bake for 15-20 minutes until slightly browned
Let cool on the baking sheet for 5 minutes, serve warm.