These make the best Bacon and Tomato sandwiches!
Low Carb Cheesy Kale Biscuits
1 cup Almond flour
1 Teaspoon Xanthan Gum
2 teaspoons Baking Powder
1/2 Teaspoon Baking Soda
1 Teaspoon dry Oregano Leaves
2 Teaspoon dry Basil Leaves
2 Tablespoon minced Garlic
1/4 Cup butter, melted (1/2 Stick)
5 Large Eggs, beaten
1 packed Cup destemmed and finely Chopped Kale Leaves ( I chopped them in the food processor)
2 Cup Cheddar Cheese, freshly grated
1 Cup freshly grated Parmesan Cheese
Preheat Oven at 350*
In large mixing bowl Whisk together all dry ingredients. Then blend in herbs and all wet ingredients, including cheeses and kale. Use a pastry cutter or your hands to incorporate all ingredients. Using a triggered scoop (about ¼ cup) dip out each scoop and place into a buttered muffin tin or buttered biscuit pan and bake for 20 -25 minutes or until done. Let cool about 10 minutes before removing from pan. Enjoy!
( I used a slider size bun pan for these. It’s slightly larger than a biscuit pan)
Butter Milk Biscuits
3/4 Cup All Purpose GF Flour with xanthan gum already added (I use Better Batter all purpose GF flour)
1/2 Tablespoon GF Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/3 Cup Sweet Pure Butter Milk
3 Large Eggs beaten
2 ½ Tablespoons softened Butter or Oil
In mixing bowl whisk together all dry ingredients. Then add butter milk, beaten eggs, and butter or oil. Mix just until smooth and all lumps are gone. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.
Using a triggered ice cream scoop (about ¼ Cup) fill a regular greased non-stick cup cake or small muffin pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 6 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.
I usually double this recipe and freeze leftover biscuits in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. I also make a variation of this recipe with sausage or ham and cheese, to make a Breakfast in a Biscuit. Go to my blog site to see this recipe in the GF Breads Section.
If you use another flour you may need to adjust the liquids. Some flours absorb liquids better than others.
GF Ham and Cheese Yeast Biscuits
3/8 Cup White Granulated Sugar
¼ Cup Scalded Milk (in the microwave about 45 seconds)
¼ Cup Cold tap water
2 Teaspoons Dry Active Yeast
In medium glass mixing bowl, add sugar, scalded milk, & water. Stir to dissolve sugar. Temperature should not be over 110 degrees. (It will kill the yeast) Add yeast and mix with plastic whisk. Set aside and let it foam and rise for about 30 minutes. I like to set it near the stove to keep it warm.
½ Cup Pure Egg Whites
¼ Cup Oil (any oil that you can tolerate)
1 ¾ Cups Betty Crocker/Tom Sawyer GF Flour Mix ( ½ & ½ )
¼ Teaspoon Salt
¼ Teaspoon Baking Soda
1 ½ Teaspoons GF Baking Powder
¾ Cup GF Ham Chopped ( Fricks GF or Farmland GF )
½ Cup GF Chunked Sharp Cheddar Cheese (about ¼ inch square chunks)
Preheat oven to 325* (Tip when you add the ham, there is usually about a tablespoon of juice in the package, go ahead and pour it in, remember the tip on fats & oils)
In food processor or mixer, blend all ingredients with yeast sugar mixture, except ham and cheese. When dough is smooth, (remember don’t over work the dough) remove beaters or blades and fold in chopped ham and cheese. Grease a non-stick regular muffin pan (not the large muffins). Or you can just use the cupcake liners. Fill each muffin cup with ¼ cup of dough. I use a triggered ice cream scoop, (mine holds just about ¼ cup) to fill the muffin pan. Let the dough rise and the rice flour absorb liquids for 10 minutes or so. Bake for 25 – 30 minutes or until browned. Let cool and serve, or put them in freezer bags and store in the freezer for a quick morning snack. When you remove frozen biscuits, to heat. Put in the microwave for about 20-25 seconds, heating time will take longer if you thaw more than one. This will make 12 biscuits.
Breakfast in a Biscuit
2 Cups Betty Crocker GF / Tom Sawyer GF Rice Flour (Mixed 1/2 & 1/2)
1 Tablespoon GF Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
2/3 Cup Sweet Pure Butter Milk
6 Large Eggs beaten
1/3 Cup Butter or Oil ( my family prefers I use the bacon grease instead, I know that is not very healthy, but OH! The flavor!)
1 Cup fried GF Bacon, chopped (or GF Sausage cooked and crumbled)
2 Cups Freshly grated additive free Cheddar Cheese
In mixing bowl whisk together flour, baking powder, baking soda and salt. Fold in butter milk, beaten eggs, and butter or oil (maybe grease?). Mix until smooth and all lumps are gone. Don’t over mix, it will make the bread rubbery. When batter is smooth, add meat and cheese. Fold in until well blended. Let batter set for 20-30 minutes, or refrigerate if longer. When ready to bake, Preheat oven to 325*F.
Using a triggered ice cream scoop (about ¼ Cup) to fill a regular greased and floured muffin a pan with batter. Bake for 25- 30 minutes or until biscuits are browned around the edges. I can usually get about 18 biscuits out of this recipe. Note, you can use cupcake fillers, but the paper keeps the biscuits from browning.
These freeze very well in a zip lock bag. When ready to thaw and eat, microwave each biscuit for 20-25 seconds. These make a great on the go breakfast!
These are for my grandson, Kota! He requested these.
Garlic Cheddar Biscuits
2 Cups Gluten Free Bisquick mix
1/2 Teaspoon additive free Garlic Powder
1/2 Teaspoon finely chopped Chives (optional)
1/8 Teaspoon Salt
2 Sticks salted Butter, melted
3 Large Eggs beaten
2 Cups freshly shredded Sharp Cheddar Cheese
Another 1/2 stick melted butter (reserved for later)
In large mixing bowl whisk together Bisquick, garlic powder, chives, and salt. Then add beaten eggs, melted butter, and cheese. Fold together until well blended. Let dough set in fridge for at least 30 minutes. (Bisquick is very gritty and needs to absorb the liquids) You can even let it set overnight. When ready to bake, preheat oven to 375* F. Grease a 9×13 inch baking pan and spoon biscuits into pan making small balls about 2-3 inches round. This will make about 22- 24 biscuits. Bake for 22 to 25 minutes or until done. They will only brown slightly around the edges.
When done remove pan from oven and generously brush biscuits with the reserved melted butter. Serve warm
If you have biscuits left, you may want to freeze them for later.