Cheese Biscuits

MAKES: 6 biscuits

SERVING SIZE: 1 (2-inch round) biscuit

COOK TIME: 20 Min

If you like a biscuit with a little kick to it, then you're going to love our low carb Cheese Biscuits. With a pop of color from the fresh green scallions and a hint of spice from the cayenne pepper, this is one easy biscuit recipe you just won't wanna miss out on!

What You'll Need

1/2 cup almond flour
1/2 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
3/4 cup reduced fat shredded sharp Cheddar cheese
2 scallions, thinly sliced
2 tablespoons unsalted butter, melted
1 large egg, lightly beaten

What to Do

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, mix together the flours, baking soda, garlic powder, salt, and cayenne pepper. Fold in the cheese, scallions, butter, and egg, mixing well until the mixture comes together into a dough.
Use your hands to lightly knead the dough just once or twice, then divided it into 6 equal parts. Shape each part into a ball, place on prepared baking sheet, and gently flatten slightly with your hand.
Bake 20 minutes, or until puffed and golden. Serve warm.

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toniretman 5006408

Jun 27, 2019

Just o.k. Kind of gritty

lpalmer59 7490208

Mar 25, 2016

Here is another recipe I can use for my Easter dinner. I can use these biscuits instead of the not good ones for me, and with any luck, no one at the table will know the difference. They will know that I just tried to change things up this year. I am so grateful for finding this site, thank you for helping me stay healthy through this holiday.

Test Kitchen Team

Aug 18, 2014

Hi Judy, Almond flour is great if you're trying to cut back on carbs, but if you can't use almond flour, you can most certainly substitute regular flour in this recipe. Hope this helps! Please let us know how they turn out!

Judy Lavergne

Aug 15, 2014

I have a question, what do you replace almond flour with? Reason, I am allergic to almonds, hazelnuts and walnuts. Judy Lavergne judylavergne@rogers.com