Keto Cheddar Bay Biscuits
Almond flour biscuits built on cold smashed butter and six ounces of sharp cheddar, brushed with garlic butter out of the oven.
Equipment
- Baking Sheet
- Parchment Paper
- Silicone brush
Ingredients
Biscuits
- 2 cups almond flour 224 g, weighed if possible
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon garlic powder double if you like garlic; do not use garlic salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter cold, cut into 1/4 inch cubes
- 4 tablespoons heavy whipping cream
- 2 large eggs beaten
- 3 oz sharp white cheddar
- 3 oz sharp yellow cheddar
Garlic butter (optional)
- 2 tablespoons butter
- 1/2 teaspoon garlic powder
Instructions
- Heat the oven. Preheat to 350F / 175C and line a baking sheet with parchment paper.
- Beat the eggs. Crack the eggs into a small bowl and beat them.
- Whisk the dry ingredients. In a separate bowl, whisk the almond flour, baking powder, garlic powder, salt and pepper.
- Work in the cold butter. Add the cubed butter to the dry ingredients and smash it in with your fingertips until the mixture is coarse and pebbly. Use fingertips only, not your palms, which are warm enough to melt the butter and turn the crumb into a paste.
- Add the cream. Add the heavy whipping cream 2 tablespoons at a time, mixing with a fork between additions until combined.
- Add the eggs. Add the beaten eggs and mix just until combined. Do not mix vigorously, or you will lose the coarse texture you built with the butter.
- Add the cheese. Cut in the white cheddar so it distributes through the dough, then fold in the yellow cheddar so it stays in visible pockets.
- Shape. Form 8 balls and set them on the lined sheet, handling the dough as little as possible.
- Bake. Bake 20 to 22 minutes. They may not brown, so do not rely on colour to judge them. Go by time and by the tops feeling set rather than soft.
- Make the garlic butter. Optional. Put the 2 tablespoons of butter in an oven-safe bowl and place it in the oven alongside the biscuits as they bake.
- Brush and cool. Remove the biscuits and the melted butter from the oven. Stir 1/2 teaspoon garlic powder into the butter and brush it over the hot biscuits. Let them cool a little before serving.
Notes
If you use garlic salt instead of garlic powder, cut the added salt back sharply or the biscuits will be far too salty. Weigh the almond flour if you can, since a packed cup can run well over a loose one. Coconut flour is not a substitute; it absorbs several times more liquid and will not work one for one. Raw dough freezes 3 months; baked biscuits keep 3 days in the fridge and reheat best in a low oven or air fryer. Per biscuit: 3 g net carbs.