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.
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
- 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
Preheat oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking sheet with parchment paper
Sift the dry ingredients together in a bowl
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)
Stir until all ingredients are well blended
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.
Bake for 20 minutes, check regularly to ensure the tops aren't browning too quickly, if they are, cover the tray with tin foil