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Garlic Cheese Drop Biscuits

grainfree cheese biscuits

Ahem . . . garlic, cheese, and biscuit? Need I say more? Oh, yes, butter! Or, gravy! My Lazy Gal Blender Gravy, of course. Both recipes are in my new book, but I'll also post the gravy here for the holidays soon. You can never go wrong with great butter or gravy but these cheesy morsels really need no help at all.

Makes 8–10 large biscuits

DRY INGREDIENTS 1½ cups almond flour or other nut flour 3 tablespoons coconut flour 2 tablespoons psyllium husk powder 1 rounded teaspoon baking powder 1 teaspoon sea salt ¼ teaspoon baking soda 1 cup shredded sharp cheddar cheese

BLENDER INGREDIENTS 2 large eggs ½ cup roughly chopped yam (about 2–3 ounces) 3/4 cup water ¼ cup sour cream

TOPPING ⅛ teaspoon each salt and garlic powder 3 tablespoons melted butter

DIRECTIONS 1. Preheat oven to 400°F and generously butter a baking pan. A sheet pan works fine, but the biscuits won’t rise as high, so I like to use a 9 x 9-inch square pan that perfectly fits 9 biscuits. 2. In a medium-sized bowl, whisk together the dry ingredients and set aside. 3. In your blender, blend the wet ingredients until smooth. 4. Whisk the wet ingredients into the dry ingredients; the leavening will make it very bubbly. 5. Let the batter set up a minute or two then use your hands or a rubber spatula to stir and fold the dough over itself, sort of kneading it several times until stiffened. 6. Use an ice cream scooper to drop dollops of dough into the prepared baking pan. Press the tops down with a damp palm for a more “biscuit-look.” 7. Sprinkle the top with the salt and garlic powder and bake for 30 minutes until they become golden brown. 8. Brush the baked biscuits with the melted butter when they come out of the oven.

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