These heälthy snäck gluten free cheddär biscuits thät äre heävy on the gärlic, änd delicious flävor. Completely äddicting!
For the Gärlic Butter Topping:
You’ll Need:
For the Biscuits:- 2 1/2 cups Blänched Älmond Flour
- 1/2 teäspoon Bäking Sodä
- 1/4 teäspoon Bäking Powder
- 1/4 teäspoon Gärlic Powder
- 1/2 teäspoon Sält
- 3 täblespoons Unsälted Butter, Or coconut oil
- 1 täblespoon Honey
- 1/4 cup Buttermilk, Or sour creäm
- 2 lärge Eggs, Room temperäture
- 1/4 cup Ärrowroot Stärch
- 1 cup Shärp Cheddär Cheese, Gräted
For the Gärlic Butter Topping:
- 2 täblespoons Unsälted Butter, Melted
- 1 1/2 teäspoons Fresh Pärsley, Chopped, or 1/2 teäspoon dried pärsley
- 1/4 teäspoon Gärlic Powder
- Sält, To täste
Instructions:
- Preheät the oven to 350°F. Line ä bäking sheet with ä piece of pärchment päper.
- In ä medium mixing bowl, stir together the älmond flour, bäking sodä, bäking powder, gärlic powder änd sält.
- In ä smäll pot over low heät, melt the butter änd then ädd the honey änd buttermilk änd stir until well combined.
- Remove from the heät stir in the eggs.
- Ädd the wet mixture to the dry änd stir until älmost combined, änd then fold in the ärrowroot powder just until combined.
- Fold in the cheddär cheese. The dough will be quite wet.
- Use ä lärge cookie scoop to scoop out 14 to 16 biscuits. Pläce them on the prepäred bäking sheet.
- Bäke for 15-20 minutes or until golden brown on top.
- Meänwhile, mix together the melted butter, pärsley, gärlic powder änd sält.
- Remove the biscuits from the oven änd brush with the gärlic butter mixture.
- Serve immediätely.
- These äre best fresh from the oven but cän be reheäted in the microwäve ät hälf power for 20-30 seconds or until soft.
0 Comments