Cheddar Chive Biscuits
You’ll love these light and flaky grain-free biscuits. Try them with creamy Sausage Gravy or simply homemade butter.
| Prep Time 25 minutes |
Cook Time 20 minutes |
Makes 8 biscuits |
Serving Size 2 biscuits |
INGREDIENTS
4 cups almond flour
½ tsp. sea salt
½ tsp. baking soda
⅓ cup coconut oil, chilled
½ cup shredded cheddar cheese
½ cup chopped fresh chives
2 large pastured eggs
METHOD
1 Preheat the oven to 400°F (200°C). In a medium bowl, combine almond flour, sea salt, and baking soda.
2 In another medium bowl, whisk together coconut oil, cheddar cheese, chives, and eggs.
3 Slowly add dry ingredients to wet ingredients, and stir until dough forms.
4 Place dough on one side of a piece of parchment paper. Fold the parchment over on top of dough, and roll dough to ¾ inches (2cm) thick. If dough is sticky, dust with additional flour.
5 Using a biscuit cutter, a 2-inch (5cm) round cookie cutter, or the edge of a drinking glass, cut out biscuits. Place on a baking sheet lined with parchment paper, and bake on the middle oven rack for 20 minutes or until browned. Cool before serving.
Accompaniment
Sausage Gravy
INGREDIENTS
1 lb. (450g) ground pork
1 TB. garlic powder
1 TB. onion powder
2 TB. fresh sage, chopped
1 TB. fresh thyme, chopped
1 tsp. ground black pepper
1 tsp. sea salt
1 TB. ghee
4 cups homemade chicken stock
METHOD
1 In a medium bowl, combine pork, garlic powder, onion powder, sage, thyme, ground black pepper, and sea salt.
2 Spread pork mixture evenly on a baking sheet, and roast on the middle oven rack for 15 minutes or until cooked through.
3 Remove from the oven, transfer pork and drippings to a medium saucepan, and set over medium-high heat.
4 Add ghee and chicken stock, and bring to a boil. Cover, reduce heat to medium-low, and simmer for 15 minutes.
5 Turn off heat, and carefully purée ⅓ of gravy with an immersion blender.
Sausage Gravy
Cheddar Chive Biscuits