Sarah’s Cheddar Biscuits (Low FODMAP)

15 Minutes prep • 18 Minutes cook • Low FODMAP • Gluten-free • Makes 15 • Serving size 2 • Ok to make ahead: Steps 1-2

My sister served these light and delicious biscuits and I was immediately hooked! Make them yourself and they will be a crowd-pleaser for any occasion. Best of all they are completely grain-free! Whether served as a side to a hearty meal or enjoyed as a delightful snack on their own, each golden-brown bite delivers melt-in-your-mouth buttery goodness. Get ready to discover your new favorite biscuits.

Ingredients

2 cups almond flour

2 teaspoons baking powder

1 teaspoon dry rosemary

1/2 teaspoon Kosher salt

1/2 teaspoon black pepper

4 tablespoons unsalted butter

4 tablespoons heavy whipping cream

2 large eggs, beaten

6 ounces extra sharp good quality cheddar cheese, grated

Directions

(1) Prepare: Preheat oven to 350 degrees F. Grate the cheese and beat the eggs. Line a baking sheet with parchment paper.

(2) Combine dry ingredients: In the bowl of your food processor, combine the almond flour, baking powder, rosemary, salt, and pepper. Pulse a few times to combine.

(3) Add the butter and cream: Cut the butter into cubes and drop them into the food processor bowl with the almond flour mixture. Mix for about 15 seconds, then pulse until the butter is blended into the flour evenly. Add 4 tablespoons heavy cream, and pulse a few times until combined. Add the beaten eggs and pulse just until combined.

(4) Add the cheese: Add the cheese and pulse a few times until combined.

(5) Finish: Using a spoon or ice cream scoop, make 15 biscuits. Avoid handling the dough with your hands as the warmth will make it tough.

(6) Bake: Bake for 18 minutes. Remove to a cooling rack.

Eat and enjoy every bite because you can!

Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted. 

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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