While the biscuits were baking, I diced some Cabot pepper jack cheese to make scrambled pepper-jack eggs for brunch. It is some of the best pepper jack cheese I have ever eaten. I buy it in large blocks at Costco, but you can find it in smaller sizes at many regular grocery stores. I cracked the eggs and rinsed some fresh strawberries and blueberries. I started browning some Applegate chicken sausage links. I've used both their chicken apple and chicken maple flavor. They are nitrate and nitrite free and I really like them. As soon as the biscuits came out of the oven I scrambled the eggs and "Voila"...we were having a beautiful and delicious brunch in no time. When I went low carb and grain free over 2 years ago, I never ever thought that I would be eating a breakfast or brunch like this again...surely not one that included BISCUITS! Even my hubby, who is not grain free, enjoyed our brunch. He actually ate 2 biscuits with his meal. I snapped some photos below as well as included the recipe for my biscuits and some step-by-step photos of what the dough looks like at various stages. Enjoy!
|Flour, butter, egg, half of the cheese (salt, pepper & baking powder) cut in making a crumbly dough
|Cream and remaining cheese added; ready to stir in
|Final dough is ready to be scooped onto the baking sheet
|Scooped into dough balls and ready to bake
|Fresh out of the oven...cooling a bit on the rack
Easy Cheddar Black Pepper Biscuits
2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large 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 to 1 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder
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, and baking powder. Cut 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 until dough forms. Use a 3-tablespoon retractable scoop to make 12 even sized biscuits or divide and roll dough into 10 to 12 balls and place on prepared baking pan. 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; careful not to overcook. Remove from oven; brush tops with melted butter, if desired. Cool about 5 minutes or so (they are fragile when hot out of the oven).