Get ready to butter them biscuits!! This grain-free, low carb biscuit recipe I am sharing with you today is current favorite of mine to enjoy any time of day! I toast them in the morning under the oven broiler and top them with goat milk butter and sour pie cherry jam, make mini turkey avocado bacon sandwiches with them at lunch, and serve a toasted buttered biscuit on the side of my big ol’ salad at dinner. I also sneak them into restaurants when we dine out for brunch so I can enjoy my biscuits alongside a fancy omelet and fresh fruit cup.
The secret ingredient to these low carb biscuits is a nice mild goat milk cheddar cheese. I recently placed my first order for goat cheese from Tropical Traditions. Tropical Traditions sources their pastured goat milk cheeses from the Nordic Creamy in Wisconsin. I have enjoyed all of the flavors I have tried so far which includes my #1 favorite, Grumpy Goat (a lot more mild than I expected, more like a cheddar, just perfectly balanced!) the Raw Milk Cheddar, Mild Cheddar, and Mountain Jack. The cheeses I ordered are made from 100% goat milk, but read each description on their page carefully as some of them are cow/goat milk blends, and since I have an allergy to cow’s milk I stuck to the 100% goat milk options. I was really impressed that these cheeses arrived to my house a couple days later via FedEx and were still cold! And the shipping rates I paid were very reasonable too.
Say Cheese!! Below is my order of goat cheese I got from Tropical Traditions. Yes, that is a lot of cheese, but it is stamped with a date good until next year, in January 2017. I think we can easily polish of this order of cheese by next year, especially because it makes such great low carb biscuits and the best low carb pizza crust too!
Low Carb Cheddar Cheese Biscuits
- 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
Preheat oven to 350*F.
Line a baking sheet with parchment paper.
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 .
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.
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.
Bake 12 to 15 minutes, until lightly golden brown on the bottom.
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.
Estimated Nutrition for Cheddar Biscuits based on making 8 biscuits, data listed below is per biscuit.