This biscuit is everything I want when I'm looking to satisfy carb cravings and keep myself from inhaling a loaf of freshly-baked beer bread. Can you tell I still miss my carbs? Anyways, this biscuit is fluffy, moist, and full of cheesy, buttery flavor. They're easy to whip up, and they'll be gone before you can take them off the pan. Trust me, if the cheesy, biscuity smell isn't enough to get you to try one, the delicious, fluffy bites will definitely have you going back to the kitchen for more.
So let's get to making these little golden nuggets.
First, preheat your oven to 400 degrees and stick your butter in the freezer to get super cold.
Next, separate the egg yolks from the egg whites, and pour the egg whites into a medium-sized bowl. In the bowl, beat the egg whites with a whisk or electric mixer until frothy and doubled in size.
This is what your whites should look like after a minute or two...keep going!
Getting frothier, but not quite there yet...
Nice n' frothy and twice the size as when you started. Make sure your egg whites look like this before you move on. These bubbly egg whites are going to help give your biscuits some great fluffy texture and rise.
Next, mix in the yolks until incorporated and the streaks disappear. We're looking good.
Now that we've done the wet, it's time to move on to the dry. For the grain-free flour, I used Bob's Red Mill Organic Coconut Flour. If you want to save yourself headache and disappointment, don't substitute the coconut flour for any other flour. Coconut flour has highly absorbent qualities, which makes substituting with other flours almost impossible without a trial run first. Any other flour will give you a runny, batter-like consistency that will not hold up and give you delicious biscuits. Don't be disappointed with a recipe flop. Use coconut flour!
In a separate bowl, combine the flour with the baking soda and salt.
Here's where you get to pull your butter out of the freezer where it's been getting nice and cold. With a fork, break up the butter into pea-sized crumbles and incorporate the butter into the flour mixture.
This is how your butter should look after it's cut up and incorporated.
Next, fold the dry ingredients into the wet until well-incorporated, but don't over mix.
Fold in the cheddar cheese and let the "bread" dough stand for 2-3 minutes to allow the coconut flour to absorb all the liquid.
Once the liquid is absorbed into the flour, scoop out spoonfuls of dough and place, 1-2 inches apart, on a cookie sheet lined with parchment paper or a silpat, or lightly greased with cooking spray. I used my cookie scoop to make my biscuits uniform in size.
Look at that cute little ball of biscuit dough.
Once you've filled up a pan, stick it in the oven for 10-12 minutes until golden brown. Get ready to smell some delicious butter and cheese.
And there they are. Do they have you fooled? They got me. Not only do they look like real biscuits, but they're pretty close to tasting like the real thing too.
The perfect size for a snack, or to have along with dinner.
It doesn't get much better than this in the world of grain-free, low-carb biscuits people.
So this is my plate...it's time for you to go make some of your own!
I hope you try the recipe and enjoy these guilt-free treats as much as we did, especially if you're eating grain-free or low-carb. Thanks for reading, and please leave any comments or feedback if you're thinking about trying or have tried the recipe!
