cheddar dill biscuits

Amys Gluten Free Pantry

Adapted from Jodi Bager and Jenny Lass‘ wonderful grain-free gourmet cookbook, these biscuits are a wonderful gluten-free, no-grain option that will melt in your mouth. The onion and cheese provide just the right amount of savory – so delicious. If you make them ahead of time, pop them in the toaster oven for a minute to crisp them up before serving.

They freeze really well too, so make a bunch and watch your almond flour disappear.

Prep time: 10 minutes
Total time: 25 minutes
Yield: 9 biscuits
Special equipment: ice cream scooper and parchment paper

3 c. almond flour
1 tsp. baking soda
1/2 tsp. salt
2 oz sharp cheddar cheese, grated
1/2 yellow onion, finely chopped
1 tsp. dill (dried or fresh)
3 eggs
4 T plain Greek yogurt

  1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  2. Combine flour, baking soda, salt, cheese, onion and dill.
  3. In a separate bowl, whisk eggs and yogurt together.
  4. Add wet ingredients to dry and stir until thoroughly combined.
  5. Using an ice cream scooper, place level scoops of dough onto lined baking sheet, pressing down slightly to flatten with the palm of your hand.
  6. Bake for 15 minutes until nicely browned.

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