One of my favorite biscuits to make are "Black Pepper Cheddar Biscuits"...you can find them on my blog (from back in my wild wheat eating days). ;-) Anyway, I am going to try and duplicate them using almond flour instead of any wheat/gluten/grain. Rather than make a regular size batch of 8-10 biscuits, I am going to make half of a batch of 4-5 (just in case they don't turn out spectacular). As any of you that use almond flour know...it isn't cheap!!! Youngest son is having dinner with us tonight so I am hoping they turn out good...and there will be one more taste tester here as well (and he is brutally honest)! I snapped a few photos below as well as the recipes for both the chili and the biscuits. Enjoy!
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| Veggies are added and ready to cook until tender |
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| All ingredients are added & ready to simmer for 1 hour |
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| Voila! |
Low Carb "Chili Willy Chili"
INGREDIENTS:
1 pound ground sirloin or ground round
1/2 medium onion, chopped
1/2 red bell pepper, diced (I used both red and orange peppers for color)
1 Poblano pepper, diced
1 jalapeno pepper, seeded &
finely diced
1-1/2 cups yellow squash, diced
1-1/2 cups zucchini, diced
1 14.5 ounce can diced fire
roasted tomatoes
1 16-ounce can tomato sauce
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon "hot Mexican"
chili powder
1 bay leaf
Few good shakes of cayenne pepper, to taste
DIRECTIONS:
In a large pot, brown meat, chopping it into small pieces as it browns; add onion and peppers after meat is lightly browned, cover and cook for about 5 minutes until peppers and onions begin to soften; add diced squash and zucchini, cover and cook approximately 5-10 minutes until vegetables are tender.
In a large pot, brown meat, chopping it into small pieces as it browns; add onion and peppers after meat is lightly browned, cover and cook for about 5 minutes until peppers and onions begin to soften; add diced squash and zucchini, cover and cook approximately 5-10 minutes until vegetables are tender.
Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Serves 3-4.
*Notes: Ground
chuck and lean ground beef work great in this
recipe too. If you don't like spicy chili, eliminate the jalapeno
pepper...if you like it spicy, add more. If you want to use other types
of peppers (yellow, orange, green, etc.), substitute with your
favorite. I like to use the fire roasted tomatoes because they have
more flavor...if you don't like anything "charred" in your food, use
regular diced tomatoes instead. You can add more or less salt to make
it perfect for your palate. The diced squash and zucchini are lower carb substitutes for the kidney beans. If you eat beans, add about 1 can of beans in place of the squash and zucchini. One of the main
advantages of not using a "chili flavoring packet" is that you can fine
tune the salt, chili powder, etc. to make it exactly the way you like
it....not the way "McCormick" likes it. This recipe is easily adaptable
to your own tastes. I hope you enjoy it!
Black Pepper Cheddar Biscuits (Wheat/Grain Free)
INGREDIENTS:
2-1/2 cups almond flour
1 tablespoon coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
5 tablespoons unsalted butter, cold and diced into cubes
1 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1/4 cup half-n-half or cream
DIRECTIONS:
Preheat oven to 350 degrees. Place almond flour, coconut flour, salt, baking soda and baking powder in a medium bowl and whisk until blended. Add butter; using a pastry cutter or blender, cut butter into flour mixture until it is in pea size clumps and looks like wet sand. Stir in the pepper, cheddar cheese, cream and water. The mixture should be slightly sticky, but not loose or runny. If it’s too wet, stir in a tablespoon of almond flour.
Using a tablespoon or scoop, put rounded balls of dough (about the size of a ping pong ball) on a parchment paper lined cookie sheet (this recipe yields 10-12 biscuits). Using your fingers, gently press the top of the dough mounds to slightly flatten. Bake for 20-25 minutes, until golden brown around the edges. Be careful not to burn.
*Note: These biscuits are more dense the regular biscuits as well as rich.
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Black Pepper Cheddar Biscuits (Wheat/Grain Free)
INGREDIENTS:
2-1/2 cups almond flour
1 tablespoon coconut flour
1/2 teaspoon sea salt
1/2 teaspoon baking soda
2 teaspoons baking powder
5 tablespoons unsalted butter, cold and diced into cubes
1 teaspoon freshly ground black pepper
1 cup shredded sharp cheddar cheese
1/4 cup half-n-half or cream
DIRECTIONS:
Preheat oven to 350 degrees. Place almond flour, coconut flour, salt, baking soda and baking powder in a medium bowl and whisk until blended. Add butter; using a pastry cutter or blender, cut butter into flour mixture until it is in pea size clumps and looks like wet sand. Stir in the pepper, cheddar cheese, cream and water. The mixture should be slightly sticky, but not loose or runny. If it’s too wet, stir in a tablespoon of almond flour.
Using a tablespoon or scoop, put rounded balls of dough (about the size of a ping pong ball) on a parchment paper lined cookie sheet (this recipe yields 10-12 biscuits). Using your fingers, gently press the top of the dough mounds to slightly flatten. Bake for 20-25 minutes, until golden brown around the edges. Be careful not to burn.
*Note: These biscuits are more dense the regular biscuits as well as rich.
6 comments:
I made these biscuits with dried garlic instead of pepper. So yummy!! Thanks for the recipes:)
Glad you liked them...I will have to try the garlic too sometime!
Just made these this evening with our chili and they were so good. Me and the kids loved them, now the real test will be my husband. Will let you know. I will be making these again.
So glad you and the kids liked them TraySee -- hope your husband does too. Guess if he doesn't, that means there are more left for you guys! ;-)
Gourmet Girl, I find myself checking your blog first thing every morning to get inspired for dinner. I don't always make what you make, buy I am inspired by your creativity. Tonight I made pork chops (lightly salted and dried garlic) fried in coconut oil, oven baked butternut squash, and oven baked apples (cinnamon, nutmeg and cloves on both). For this lovely fall weather it was the perfect food. Thanks again for your inspiration!
Thanks so much Sharon. That's why I usually post even the "regular" things I make -- it just might spark an idea for someone else. Your dinner sounds delicious! Thanks again for the kind words. :-)
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