Garden Veggie Cheese Biscuits

 

This recipe is the closest creation to a cheese biscuit made with standard flours; a copycat recipe comparable to the Red Lobster cheese biscuits if you’ve experienced those heavenly bundles of joy. I much prefer this version now and feel zero lethargy and guilt after consuming. Makes a great slider bun for small burgers and/or sandwiches. My favorite is just to slice in half and toast lightly and served with salted butter; makes a perfect little snack too.

 
 
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Ingredients

1 ½ C. super fine almond flour (from blanched almonds)

2 tsp. baking powder

2 oz. Philadelphia garden vegetable cream cheese

2 ½ C. shredded cheddar jack blend cheese

2 large eggs

Directions

  1. Preheat oven to 400 degrees.

  2. In a medium mixing bowl, whisk together almond flour and baking powder.

  3. Add flour mixture and remaining ingredients to a food processor or electric mixing bowl with a dough blade until blended (you may mix by hand; however, the batter is very stiff and challenging to mix by hand).

  4. Using a standard size ice cream scoop, scoop 12 biscuits onto a parchment lined baking sheet a few inches apart.

  5. With a spatula, slightly flatten the scoops of dough to resemble the shape of a biscuit.

  6. Bake 10 - 12 minutes or until lightly browned.

Servings: 12

TIP

Excellent toasted or use as a sandwich bun.

Nutrition Info (per serving)

Calories — 177

Fat — 15 g

Protein — 8 g

Carbs — 5 g

Fiber — 2 g

Net carbs — 3 g

Nutrition has been calculated using the MyFitnessPal recipe calculator.

Bread & Breakfast, Snacks & MiscellaneousJaneva EickhoffCheeseComment