(Grain-free) Cheese Biscuits
I’m aiming for us to be mostly grain-free by the end of 2011. I’ve been toying with coconut flour more and more, and plan to move on to buckwheat next.
Both Goose and Lil Pea really love creamy buckwheat cereal for breakfast (recipe at bottom) and I recently learned it is not a grain at all, but considered a flower. None of us seem to have an adverse reaction to it, thankfully, so I’m keeping it in rotation (for now!)
Twig compared these to the biscuits at a chain seafood restaurant. You’ll have to decide for yourself, since I have only had those once in my life, and that was so many years ago that I can’t remember their taste at all. At any rate, he said they were the best biscuits I have made, and we gobbled them all up both times I made them. In most recipes with coconut flour, you do have a mild coconut taste, but the herbs and cheese in this recipe really hide it well. I don’t think I would have known they were made with coconut flour if I was doing a blind taste test.
My favorite thing about these is that they aren’t just “bread.” The coconut flour is fiber, and the eggs and cheese are protein. Plus, they are really fast to put together. Have I convinced you yet?
Grain-Free Cheese Biscuits:
(Makes 8-10 biscuits)
* 4 eggs
* 1/4 c melted bacon grease
* pinch of salt
* 1/4 tsp baking powder
* 1/3 c coconut flour
* 1 to 1 1/2 c grated sharp cheddar cheese
* 1/2 tsp garlic powder
* 1/4 tsp black pepper
* 1/4 tsp onion powder
* 1/4 tsp mixed spices w/out salt (I used Trader Joe’s grinder)
* 1/2 tsp vinegar (I used coconut vinegar, but apple cider would work too)
* melted butter
* course sea salt
Stir together ingredients for biscuits until the coconut flour is well-incorporated with no floury lumps. Let rest for a minute before scooping out onto parchment-lined cookie sheet, about 2″ apart. Shape/smooth dough with wet hands if needed. They do spread quite a bit before they start to rise.
Brush each (raw) biscuit with melted butter and sprinkle with coarse sea salt. Bake at 400*F for about 15 minutes, being careful not to over-bake. Serve warm!
and the porridge recipe too…
Creamy Buckwheat Cereal:
(Makes 2 large servings)
* 2 1/2 c water (or milk)
* 1/2 tsp sea salt
* 1/2 c buckwheat
* 1 tbs butter
* 2 eggs
* Optional toppings of your choice
Bring the water or milk to boil. Add in salt and 2 tsp of the butter, and cereal. Reduce heat to simmer and simmer for 7 minutes. Add in eggs and stir well. Simmer another 3 minutes. Divide into 2 bowls. Halve the remaining butter and top each bowl with a pat. Serve warm.
(It thickens a bit more as it cools.)
Can top with any other items of your choice- fruit (fresh, canned, stewed, jam etc.), granola, nuts, maple syrup, honey, grated cheese, green chilis, salsa, spices, shrimp, or crumbled meats like sausage or bacon, etc.
Also entered into the biscuit bake-off at Gluten-free Homemaker