Cheddar Biscuits (paleo and gf) (Edit recipe)

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These biscuits are so light and fluffy you won’t know they are paleo and gluten free. I might recommend doubling the batch as they will disappear! Eat them plain, eat them for breakfast, eat them as a side at dinner…just eat them.

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PREP TIME

5 minutes

COOK TIME

15 minutes

INGREDIENTS

6

Serves: 6

Ingredients

3 Egg Whites, Room temp
1.25 cups Almond Flour
1 tsp Baking Powder
.5 tsp Salt
3 Tbsp Butter, Unsalted, Very cold, small cubes, pea size
.5 cup Cheddar Cheese, Shredded

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 degrees.
Oil cupcake tin (6 wells) and set aside.
In a large bowl add egg whites and using a mixer or stand mixer whip until egg whites are stiff.
In a medium bowl add almond flour, baking powder, salt. Stir to combine.
Add butter and stir in.
Add egg whites and fold in carefully until combined.
Add cheese and fold in a few times.
Using large scoop put into cupcake well.
Bake 13-14 minutes. Until golden brown on bottom and firm to touch on top.
Let cool in pan for 5 minutes.

Notes

If using salted butter decrease salt to about 1/3 tsp. Store in airtight container for up to 3 days.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	215
Fat:	15 g
Carbohydrates:	2 g
Protein:	17 g
Cholesterol:	36 g
Sodium:	377 mg
Fiber:	1 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.