After a few months on the Specific Carbohydrate Diet, these biscuits were an absolute life changer for me. I was desperately craving bread that I could toast and top with butter and cheese but was struggling to find a recipe that didn’t crumble in the toaster. These biscuits are so quick and easy to make and I find they freeze really well. Toasted with butter and cheese, made into a sandwich or the base for Eggs Florentine these biscuits are extremely versatile. They are kind of a cross between a scone and a biscuit and are great when you are craving bread. I love the flavour combination of cheese and chives but these can easily be substituted for other ingredients such as sundried tomatoes, rosemary or basil.

- 2 1/2 cups almond flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup grated cheddar cheese
- 1/4 cup chopped chives/spring onions
- 2 eggs
- 1 tbsp honey
- 1/4 cup butter
- 1 tsp lemon juice
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Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper
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Sift the dry ingredients together in a bowl
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Gently mix together the wet ingredient in a separate bowl and then add to the dry ingredients (you may want to add more chives depending on how strong you want the flavor to be)
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Stir until all ingredients are well blended
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I use a large spoon to portion out the dough which I then roll into balls and flatten a touch. I find these biscuits brown quite quickly on the outside while the center can often remain quite doughy, so try not to make the biscuits too large.
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Bake for 20 minutes, check regularly to ensure the tops aren't browning too quickly, if they are, cover the tray with tin foil
I am so glad I stumbled on your blog! Thank you soooooo very much for this!
Many Blessings,
Gigi
Thanks Gigi!
I made these on the weekend and they are amazing. My kids LOVE them.
Thanks Cathy, i’m so happy you liked them. I’m working on a few alternative flavour combinations for this recipe, I hope to have them posted in the next few days.