Parmesan Biscuits - Low Carb, Grain & Gluten Free

As promised, this evening I'm posting the recipe for my Parmesan Biscuits. They turned out great. I added 3/4 cup of powdery style Parmesan cheese in place of some of the blanched almond flour. It gives these biscuits a more savory flavor but not an overpowering Parmesan flavor and it still maintains the "biscuit texture." If you wanted to, you could add some herbs (Italian seasoning and/or garlic powder) to make them even more savory. They went great with last night's Tomato Ricotta Frittata. I enjoyed one with my lunch today, too. I'm looking forward to making them to enjoy with soups this fall and winter as well as alongside Italian style meals. I snapped a couple of photos below and included the easy peasy recipe. If you wanted to bump up the cheese flavor, reduce the almond flour by 1/4 cup and increase the Parmesan by 1/4 cup. The Parmesan cheese I use has the consistency of the one that comes in the familiar "green can" except I use a brand made by Cello that I find at Costco and it's the exact same consistency, except it has no fillers. I keep it stored in my freezer and pull it out to use as I need it and it lasts a long time. Enjoy!

In case you are wondering, I was not drinking when I took this photo...it's purposely "askew"

Parmesan Biscuits

Ingredients:

2-1/4 cups blanched almond flour
3/4 cup finely grated Parmesan cheese (I use Cello brand without fillers)
3 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
3 tablespoons chilled butter, small diced
3 ounces very cold brick style cream cheese, diced
2 large eggs, beaten 
1/4 to 1/3 cup cold buttermilk (*see note below)

Directions:

Preheat oven to 350 degrees F.  Line a large baking sheet with parchment paper or lightly greased non-stick foil.

In a medium mixing bowl, add flour, Parmesan, baking powder, soda and salt; whisk to mix well.  Add diced chilled butter and cream cheese.  Using a pastry/dough blender, quickly cut butter and cream cheese into dry ingredients until it appears crumbly and moistened.  

Crack both eggs into glass measuring cup; fill with buttermilk to the 3/4 cup mark. Make a well in the center of the flour mixture; add buttermilk and egg mixture and mix until it pulls together into a soft sticky dough. The dough will be light and fluffy.  

Scoop dough onto prepared baking sheet using a 3-tablespoon size retractable scoop, spacing evenly apart to make 15 equal sized mounds. Lightly tamp down tops to slightly flatten top only (do not flatten biscuit). Bake for 20 to 22 minutes or until light golden brown. Cool approximately 5 to 10 minutes. Makes approximately 15 biscuits.

*Notes: Total liquid mixture should equal 3/4 cup. Because eggs vary in size and volume, add them to the glass measuring cup first and then fill with buttermilk to the 3/4 cup mark (amount of buttermilk used will be between 1/4 cup to 1/3 cup, depending on the volume of eggs). To make a dairy free buttermilk substitute, add 1-1/2 teaspoons white vinegar or lemon juice to a glass measuring cup and fill with almond, coconut or cashew milk to the 1/2 cup line (this same method works using regular cream, milk or half-and-half). Let sit for 5 to 10 minutes and use as directed. Optional biscuit add-ins: garlic powder or Italian seasoning.