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Low Carb Cheddar Cheese Biscuits

Author Andrea Wyckoff


  • 1 1/2 cups grated goat cheddar or other semi-hard cheese
  • 1/4 cup coconut flour I usethis brand
  • 3 pastured eggs
  • 2 Tablespoons goat milk butter softened (palm shortening, coconut oil)
  • 1/2 teaspoon baking soda
  • 1 teaspoon cream of tartar (or lemon juice light vinegar)
  • tiny pinch sea salt
  • optional herbs: chives or rosemary minced


  1. Preheat oven to 350*F.
  2. Line a baking sheet with parchment paper.
  3. Grate goat cheddar cheese. I use about 4 ounces with a medium fine cheese grater to yield 1 1/2 cups. The cheese grater I use that works best is the middle sized one, it's finer than a regular grater, but not as small as one used for grating parmesan. I find the finer I great the cheese, the more fluffy and puffed up my biscuits are since the finer grater cheese makes a better base dough .
  4. Note: For a drier biscuit you can increase coconut flour by an extra Tablespoon. I like the biscuits best with 1/4 cup total coconut flour.
  5. Roll biscuits into 8 balls of dough. Set dough balls onto the baking sheet (lined with parchment). The biscuits will spread out into a biscuit shape while baking. If you flatten them into biscuit like shapes before baking they will actually flatten out too much. In my oven they form the perfect biscuit shapes when I start them out all round dough balls.
  6. Bake 12 to 15 minutes, until lightly golden brown on the bottom.
  7. Note: you can also bake them in a muffin tin, you may have to extend the baking time a couple more minutes if baking into muffins.