Recipe: LCHF Buttery Garlic and Sharp Cheddar Biscuits

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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

Ingredients

• 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

Directions

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!