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Serving(s) |
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12 to 14 biscuits |
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| General Category : Breads (Loaves, Buns, Rolls) |
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| Food Group : Eggs, Vegetables, Nuts, Cheese/Other Dairy |
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| Preparation Method : Bake |
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| These biscuits are delicious spread with Orange-Cranberry Marmalade to simultaneously fulfill your need for something sweet and savory. They also make great sandwich bread when sliced in half horizontally. |
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Ingredients
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3 cups (750 mL) almond flour (ground almonds) |
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1 tsp (5 mL) baking soda |
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1/2 tsp (2 mL) salt |
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6 oz (175 g) extra old cheddar cheese, grated |
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2 small onions, chopped |
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3 large eggs |
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2 Tbsp (30 mL) honey |
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1/4 cup (60 mL) yogurt |
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1/2 cup (125 mL) water |
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Preparation
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1. Preheat the oven to 310° F (155° C) and line a baking sheet with parchment paper.
2. Combine the flour, baking soda, and salt in a bowl.
3. Add the cheddar cheese and onion and toss.
4. Whisk together the egg, honey, yogurt, and water in another bowl.
5. Add the dry ingredients to the wet and stir until thoroughly combined.
6. Using a 1/3-cup (75-mL) measure, form the batter into rounds and flatten slightly to form 2-1/2-inch (6-cm) discs. Space them evenly on the prepared baking sheet. The biscuits will spread a bit so make sure to leave 1 inch (2.5 cm) between them.
7. Bake until nicely browned, about 20 to 30 minutes.
8. Enjoy warm or cool.
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Source
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Excerpted from Everyday Grain-Free Gourmet: Breakfast, Lunch, and Dinner by Jodi Bager and Jenny Lass. Copyright 2008. Excerpted by permission of Whitecap Books. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
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