|Ready to pop in the oven
|Fresh out of the oven
Black Pepper Cheddar Herb Biscuits (Improved)
2 cups almond flour
3 tablespoons "cold" butter, diced
1 egg (or 1/4 cup Egg Beaters)
1 cup sharp cheddar cheese, shredded
1/2 teaspoon Italian seasoning
1/2 teaspoon salt, or to taste
1/2 - 1 teaspoon freshly ground black pepper, or to taste
Dash of cayenne, optional
2 teaspoons baking powder (aluminum free)
1/4 cup cream or half and half
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 all the ingredients except the cream; cut in with a pastry cutter until crumbly and all flour is moistened and cheese is pulverized into the mixture. Stir in cream and mix in lightly. Press dough together in a ball and place on a sheet of parchment paper and flatten out lightly into a circular shape; cover with another piece of parchment paper and roll out to about 1/2 - 3/4 inch thickness (these do not rise much). Cut with a biscuit cutter and place on a lightly greased baking pan (I used non-stick foil) about 1 to 2 inches apart, being careful not to handle the dough too much with your hands (you don't want to heat up or melt the butter in the dough, you want it to remain firm). Bake at 350 degrees F for approximately 20 minutes or until golden brown; be careful not to overcook. Remove from oven; brush tops with melted butter, if desired.
***Note: If you don't have a biscuit cutter, you can simply cut the dough into squares with a knife and bake them (there is no law I have seen that requires biscuits to be round).