Tuesday, October 18, 2011

Recipe: LCHF Buttery Garlic and Sharp Cheddar Biscuits


I made garlic and cheese biscuits on Sunday, and they turned out buttery, delicious and all-around amazing!  The recipe made exactly nine good-sized biscuits (using my 2 oz scooper).  Best part of all, these biscuits weigh in at about 1 net carb per biscuit

I used one biscuit to make a sausage, egg and cheese sandwich (which was great), and the rest I crumbled and set aside to use in a stuffing for roasted chicken.  The coconut flour gave the recipe a true biscuit texture, with plenty of body and good crumble.  Thanks to the copious quantities of butter, garlic, and cheese, you couldn't taste the coconut flavor very much - even my husband liked them (and he is not a coconut fan). Quite simply, these were to die for, and I consider this recipe one of my top LCHF recipes to date.  I am now trying to think of several recipes that I miss where I can switch them in for traditional bread.  Here's the recipe:

Buttery Garlic and Cheddar Biscuits

  • ¼ cup butter, melted and slightly cooled
  • 1/3 cup sifted Coconut Flour
  • 4 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon baking powder
  • 1 cup sharp cheddar cheese, shredded
  1. Preheat oven to 400 degrees. 
  2. Line a cookie sheet with foil, and grease.
  3. Whisk together eggs, butter, salt, and garlic powder.
  4. Add coconut flour and baking powder and whisk until there are no lumps.
  5. Fold in cheese.
  6. Drop batter by the 2 oz scoop onto greased cookie sheet.
  7. Bake for 15 minutes, or until lightly browned. 
  8. Let cool in pan for 5-10 minutes before removing and serving.  Make sure that biscuits are completely cool before storage or they won't stay crisp!


  1. 2 ounce scoop? Really? How does that translate into, say, tablespoons or normal kitchen utensils??

    1. Really...? If you don't understand you can ask nicely. Rude.

      Thank you Kate! loved the recipe!

  2. I do have a lot of kitchen paraphernalia. Sorry for the confusion...

    A 2 ounce scoop looks like a slightly bigger than standard ice cream scoop. The scooped batter should be about as big as a typical biscuit on the cookie sheet (think KFC biscuit sized) because the batter doesn't spread or poof much.

    If you want, you could divide the batter equally among 9 greased foil cupcake liners and bake in a cupcake tin.

    You can really make these any size that you want, just remember that if you make more than 9, they will be smaller than mine and you'll probably have to reduce the cooking time. The opposite is true if you make fewer than 9 (they will be bigger and will need more time to cook).

    Good luck. I would really give these a try - they are great.

  3. I am sure you've gotten this question before, but where do you get coconut flower?

  4. Any health food store should carry it. Most conventional grocery stores are starting to carry the Bob Mills brand as well.

  5. Any health food store should carry it. Most conventional grocery stores are starting to carry the Bob Mills brand as well.

  6. I get my coconut flour at Whole Foods. It is about $6 per 11 oz bag, but a little goes a long way as 1/2 cup coconut flour substitutes for 1 cup traditional flour. It works best as a substitute in recipes where you're not looking for a chewy texture. It is good in biscuits, and also in cake and brownies. You have to finagle with the recipes, of course, to make them work with coconut flour, but I have found that doubling the eggs and halving the flour works well in many baked goods.

  7. Ahh, these look delicious. I will have to try them! Would you mind adding them to LCHF-recipes.com?

  8. I tried your recipe this morning and the biscuits are amazing... this really has to be a staple for people on LCHF diets. You can read about my experience with the recipe (and another not so successful experience) here: http://my-lchf-life-began-at-33.blogspot.ca/

  9. Do you know approximately how many carbs are in each biscuit?

  10. Never mind I just found out. Thanks



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