One of my favorite biscuits to make are "Black Pepper Cheddar Biscuits"...you can find them on my blog (from back in my wild wheat eating days). ;-) Anyway, I am going to try and duplicate them using almond flour instead of any wheat/gluten/grain. Rather than make a regular size batch of 8-10 biscuits, I am going to make half of a batch of 4-5 (just in case they don't turn out spectacular). As any of you that use almond flour know...it isn't cheap!!! Youngest son is having dinner with us tonight so I am hoping they turn out good...and there will be one more taste tester here as well (and he is brutally honest)! I snapped a few photos below as well as the recipes for both the chili and the biscuits. Enjoy!
|Veggies are added and ready to cook until tender|
|All ingredients are added & ready to simmer for 1 hour|
Low Carb "Chili Willy Chili"
1 pound ground sirloin or ground round
In a large pot, brown meat, chopping it into small pieces as it browns; add onion and peppers after meat is lightly browned, cover and cook for about 5 minutes until peppers and onions begin to soften; add diced squash and zucchini, cover and cook approximately 5-10 minutes until vegetables are tender.
Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Serves 3-4.
Black Pepper Cheddar Biscuits (Wheat/Grain Free)
2-1/2 cups almond flour
1 tablespoon coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
5 tablespoons unsalted butter, cold and diced into cubes
1 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1/4 cup half-n-half or cream
Preheat oven to 350 degrees. Place almond flour, coconut flour, salt, baking soda and baking powder in a medium bowl and whisk until blended. Add butter; using a pastry cutter or blender, cut butter into flour mixture until it is in pea size clumps and looks like wet sand. Stir in the pepper, cheddar cheese, cream and water. The mixture should be slightly sticky, but not loose or runny. If it’s too wet, stir in a tablespoon of almond flour.
Using a tablespoon or scoop, put rounded balls of dough (about the size of a ping pong ball) on a parchment paper lined cookie sheet (this recipe yields 10-12 biscuits). Using your fingers, gently press the top of the dough mounds to slightly flatten. Bake for 20-25 minutes, until golden brown around the edges. Be careful not to burn.
*Note: These biscuits are more dense the regular biscuits as well as rich.