Jeri Mills M.D.

Jeri’s GF, Low Carb, Cheddar Biscuits

Jeri’s GF, Low Carb Cheddar Biscuits
 
1 ¼ cups fine blanched almond flour
1 tablespoon potato starch
3 ounces shredded extra sharp cheddar finely grated (app 1 cup)
½ teaspoon salt
½ teaspoon baking soda
2 tablespoons cold unsalted butter cut into small cubes
¼ cup Fage Greek yogurt (at least 2%, I used full fat)
1 jumbo egg
Optional: dash of cayenne or chili powder
Optional: ¼ teaspoon garlic powder
Optional: 1-2 teaspoons dried chives or ½ teaspoon dried rosemary
Optional: sprinkle top with dried minced onion or garlic before baking
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Combine almond flour, potato starch, salt and baking soda in food processor and pulse till well combined. Add butter and pulse till mixture looks like coarse sand. Add cheese and pulse till well combined. Add egg and yogurt and pulse till well mixed.
 
Turn out onto plastic wrap and refrigerate for at least 15 minutes. Divide into eight portions and lightly roll each into a ball. The mixture is soft and a little fluffy.
 
Place the dough balls on a baking sheet lined with PARCHMENT PAPER. Gently press the top of each ball just a little to slightly flatten.
 
Bake at 350 for 15-23 minutes. (I live at 3000 feet and baked for 23 minutes. If you are near sea level, shorten the baking time.)
 
Light and moist with a crisp crust.
 
Each biscuit contains: 1.75 grams net carb, 0.4 grams fiber, 4.6 grams protein