Friday, May 4, 2012

Cheddar Bay Almond Flour Biscuits (Gluten-Free!)

cheddar bay biscuits made with almond flour
I'm so excited to share this recipe because of how well it turned out. It was an experiment and I got it right on the first try! I'm sure everyone knows about the beloved Cheddar Bay Biscuits at Red Lobster. I've been making a copycat recipe for several years now, and since giving up wheat, I've really missed them. I came across biscuit recipes made from almond flour on Elana's Pantry and the Comfy Belly websites. Both are very similar. This is my version of the recipe. I'm not really on a Paleo diet since I still eat dairy, such as butter and cheese, but I do love baking with almond flour. I was amazed at how closely they taste to the 'real thing.' These biscuits went perfectly with a chicken stew and I think they would go great with an entree salad, or cut in half to make sandwiches. I wonder if they would notice if we smuggled these into Red Lobster the next time we eat there?


Cheddar Bay Almond Flour Biscuits
makes 8 biscuits                                                                                                  Printer-Friendly Recipe

cheddar bay biscuits made with almond flour

Ingredients
2 1/2 cups almond flour
1 cup shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. baking soda
1/4 cup unsalted butter
2 eggs, lightly beaten

2 Tbsp. unsalted butter
1 clove garlic, minced or 1/4 tsp. garlic powder
1/4 tsp. Old Bay seasoning
1/4 tsp. dried parsley


Directions
  1. Preheat oven to 350 F. Line a cookie sheet with parchment paper
  2. In a large bowl, stir together the almond flour, shredded cheddar, salt and baking soda. Cut in the butter using a fork or pastry blender until crumbly. Add the egss and mix to form a dough.
  3. Using your hands, divide the dough into 8 balls. Place each ball on the parchment-lined cookie sheet and flatten slightly.
  4. Bake at 350 F for 15 - 20 minutes, until lightly browned and a toothpick tests clean. (I used insulated cookie sheets, so mine took about 20 minutes to bake. Watch biscuits closely if using a non-insulated sheet.)
  5. While biscuits are baking, melt the 2 tablespoons butter in a small saucepan over low heat. Remove from heat and stir in the garlic (or garlic powder), Old Bay seasoning and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!

11 comments:

  1. I made these today and they were delicious! I modified a little by adding the garlic powder to the dough in addition to a bit of minced fresh rosemary. They were a big hit!

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  2. Thank you for this recipe - I make them all the time! I add the garlic and parsley and some onion powder in with the flour instead of brushing the tops and then add a bit of soft butter on top when done - they are so good! It is helping me stay low carb to have one of these and unlike flour biscuits I can only eat one and am plenty full! I especially like these with Italian blend cheese - YUM!

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  3. Very good recipe. I just wanted to post my experience for others to consider. I have discovered upon turning to a low carb diet, that I really don't like almond flour. I can't explain it but something about the flavor bothers me, but periodically I try new recipes just to see if I still hate it! Well, this recipe is probably the best almond flour biscuit I've had and that's saying a lot. But I still don't like the almond flour much even with this recipe. I used the Trader Joe almond flour, I'm going to try it with some other brands and see if I like them better. Also, they never looked done to me, they looked more like falafal than a biscuit, I eventually took one out and tasted it to see if it was done, perhaps with a different flour that will change. Thanks for the recipe and hope my input helps others.

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    Replies
    1. Thanks for your comment! Yes, I agree that almond flour is very different than regular flour and can be an acquired taste. But thanks for trying anyway! :)

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    2. MJ, Consider using coconut flour it is different but still gluten free.

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  4. I truly believe the type of Almond Flour makes a difference. I use Blanched Almond Flour from Honeyville and the recipes come out great.

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    Replies
    1. Yes! I use Honeyville as well. It's my favorite almond flour!

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  5. I don't know what I did wrong but these were so crumbly they just fell apart. I even tried adding more eggs but they were just a crumbly mess. What a waste of some very expensive ingredients.

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    Replies
    1. I should add that I searched some other Cheddar Bisquit recipes, after the fact, and they all had buttermilk, or some other kind of liquid component for moisture. I should have googled those first. There is no moisture component in this recipe.

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    2. Oh no! So sorry this recipe didn’t work out for you! It’s a direct adaptation of Elana’s Pantry biscuits (http://www.elanaspantry.com/biscuits/), so I don’t think there is anything wrong with the recipe itself. Keep in mind that almond flour is a very unique flour. It can’t be replaced with other flours and it does not require much liquid to work with. When measuring, make sure to lightly spoon the flour into the measuring cup and don’t pack it. It can also make a difference as to what brand of almond flour you use. I use Honeyville almond flour and it works really well in this recipe. Sorry again, and I hope you find a recipe that works for you better!

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