Sunday, July 28, 2013

Sunday Brunch!

Happy Sunday!  It's bright and sunny here this morning and we slept in a little bit.  I made us a nice big brunch before going out to run our errands for the day.  We had Easy Cheddar Black Pepper Biscuits topped with fried eggs and Kerrygold Red Leicester Cheese, crispy oven baked uncured bacon and fresh blueberries topped with a big dollop of Greek Gods yogurt and fresh lemon zest.  It will last us until dinner time.  I snapped a quick photo for you to see below.  Enjoy!

Easy Cheddar Black Pepper Biscuits


2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp shredded cheddar cheese, divided
1/4 to 1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder (aluminum free)
1/2 cup heavy cream 


Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, 1/2 cup of cheddar cheese, salt, black pepper, baking powdercut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and remaining 1/2 cup of shredded cheddar cheese; mix in lightly.  Divide and roll dough into 10 to 12  balls (I make 10) and place on a lined cookie sheet; do not flatten dough balls (this will result in a thicker biscuit).  Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown; be careful not to overcook.
   Remove from oven; brush tops with melted butter, if desired.


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