Drop Biscuits
Quick and easy biscuits anytime. Crisp outside, soft and chewy inside with a savory burst of cheddar.
Makes
Serving size
Ingredients
¼ cup half and half (or non-dairy)
1 tablespoon vinegar
2 tablespoons water
¼ teaspoon coarse salt
½ cup (70 grams) almond flour
¼ cup (30 grams) gluten free oat bran
¼ cup (45 grams) gluten free 1 to 1 flour (with xanthan)
¼ teaspoon baking soda
1 teaspoon Swerve® powdered sweetener
3 tablespoons unsalted butter, melted (or vegan butter)
½ cup (58 grams) shredded cheddar cheese (or vegan cheese)
1 tablespoon unsalted butter, for brushing, melted (or vegan butter)
⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 450°F.
- Line a baking sheet with parchment paper.
- Combine the half and half, vinegar, water, and salt. Set aside. If desired, use 3 ounces of buttermilk instead.
- Mix the almond flour, oat bran, gluten free flour, baking soda, and sweetener together.
- Pour the half and half mixture into the dry ingredients along with the 3 tablespoons of melted butter and cheese and mix well.
- Scoop 1 ounce (2 tablespoons) sized biscuits onto the baking sheet. Let rest 10 minutes.
- Bake on upper rack for 12 to 15 minutes, or until bottom edges are browned.
- Melt the remaining tablespoon of butter and stir in the garlic powder. When biscuits come out of the oven, brush with the butter mixture.
- Let cool on baking sheet.
Cooking Tip
If desired, add ⅛ teaspoon garlic powder to the batter for more flavor.
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