Who can resist those Cheddar Bay Biscuits from Red Lobster? Not us! This is by far the closest we've had since switching to Keto. One thing we learned is that baking them in a muffin pan helps them keep their shape better than on a baking sheet. Try it and tell us what you think. Click here for a buttermilk-style variation.
Keto Garlic Cheddar Biscuits
1/3c sour cream
2 eggs
1c fine almond flour
1T fine coconut flour (we use Republic of Coconut)
1/4 tsp salt
1T baking powder
1/2 tsp garlic powder
1c cheddar cheese (mild, medium or sharp - it's your choice)
1. Preheat oven 375°. In a small mixing bowl, combine the eggs and sour cream.
2. Add remaining ingredients and stir to combine. Pour into greased muffin pan or silicone muffin pan, filling about 2/3 of the way and bake for 8 minutes. Prepare topping below.
3. Baste the tops with garlic butter topping and return to oven for another 2-3 minutes. Makes 8 biscuits.
Garlic Butter Topping
3T butter
1/2 tsp garlic powder
1/2 tsp dried parsley
Melt the butter and add seasonings. Set aside until biscuits are almost done baking.
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