Sunday, September 18, 2016

Cheddar-Black Pepper Mini Biscuit Muffins - Low Carb

Happy Sunday! This morning we awoke to overcast skies and it's actually raining right now (we need it). I woke up early this morning to work on a recipe project and before I knew it, it was already 11:00. I decided to prepare us a nice Sunday brunch since it was so late. I was in the mood for biscuits with my scrambled eggs and bacon, so I quickly whipped up a batch of my Cheddar-Black Pepper Biscuits. I decided that rather than make them in the usual style of larger biscuits, that I'd scoop the dough into a mini muffin tin and make 24 small "biscuit-muffins" instead. Sometimes I don't feel like eating an entire biscuit (shocking, I know) and this way it's easier to have more or less, depending on your mood. They turned out great. I used Cabot's Classic Vermont White Cheddar Cheese in this morning's biscuits that I grated from a big brick I buy at Costco. It has lots of cheddar flavor, which I love. I also added some 3-Alarm Spicy Colby Jack Cheese to my eggs (another of my faves). The little Cheddar-Black Pepper Mini Biscuit Muffins turned out GREAT! Check out this morning's breakfast/brunch of "two's"...2 eggs, 2 strips of bacon, 2 mini biscuit-muffins and 2 small strawberries! I included a few photos as well as the easy peasy recipe below. Enjoy!

Cheddar-Black Pepper Mini Biscuit Muffins


2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg
1 cup sharp shredded cheddar cheese, divided (I used Cabot's Classic Vermont White Cheddar)
1/4 to 1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
2 teaspoons baking powder
1/2 cup heavy cream (or buttermilk)


Preheat oven to 350 degrees F.  Lightly grease a 24-cup mini muffin pan.  

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 1-tablespoon retractable scoop to make 24 even sized biscuit muffins by scooping heaping tablespoons of dough divided equally among the mini muffin pan wells. 

Bake at 350 degrees F for approximately 18-20 minutes or until light golden brown. Remove from oven; brush tops with melted butter, if desired. Cool for about 5 minutes; carefully remove from pan.


No comments: