Gluten-Free Spicy Cheddar Biscuits
This recipe was first published in The Westfield Leader on Thursday, August 13 as part of my biweekly recipe column Mixing with Zest!
My brother loves making Red Lobster’s Cheddar Bay Biscuits (using the box mix), so this is a healthy take on that! I find that almond flour is often used in sweeter baked goods, so I took on the challenge to make something savory. These biscuits are not only quick to whip up, but they’re light, airy, and gluten-free. They have a touch of spicy and are very savory. This recipe makes six biscuits.
If you want to make these less spicy, I recommend leaving out the cayenne pepper.
When trying this recipe, be sure to tag me on Instagram (@MixingwithZest) using #LeaderROTW (Recipe of the Week).
Ingredients:
2 cups almond flour
1/4 cup almond milk (unsweetened)
2 eggs
1 teaspoon baking powder
1.5 teaspoon “everything but the bagel” seasoning
1/4 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
A large pinch of black pepper (more or less depending on your preference)
1/2 cup shredded cheddar cheese
Directions;
Preheat the oven to 325 degrees Fahrenheit
Line a cookie sheet with parchment paper (this helps the biscuits cook more evenly and prevents the bottom from burning)
Mix all ingredients except cheese in a bowl until well-combined. Add the cheese, and mix further.
Form the dough into biscuits (These don’t need to be perfectly shaped. Just drop them into a round on the cookie sheet)
Cook the biscuits for 35 minutes and let cool