I’m almost convinced that those Red Lobster biscuits contain crack.
Or at least crack’s more socially-acceptable cousin, MSG.
It was only a matter of time before some bright spark healthified (yes, that’s a word) them and that creative genuis is Satisfying Eats, whose recipe I have purloined for my own nefarious purposes.
I’ve modified it slightly, adding more cheese (because there’s always room in my life for more cheese) and some green onions.
My toughest critic on this front, hubs – who is not a fan of ‘paleo-ised’ baked goods – gave them a glowing review.
“Good job, baby!” He said, through a mouthful of biscuit.
Cheddar & Onion Biscuits (makes 8)
*adapted from Satisfying Eats
- 1/4 cup very finely ground almonds
- 2 green/spring onions, finely chopped
- 1 tsp baking powder
- 2 tbsps coconut flour
- 1 clove garlic, minced
- 1/4 tsp sea salt
- 1/4 cup grated parmesan cheese
- 1/4 cup sour cream
- 1 egg, cold
- 3/4 cup sharp cheddar cheese, grated
- 3 tbsps butter, softened
- Heat a tbsp of butter in a small pot and add the garlic and onion. Fry gently for a few minutes then remove from heat and let cool.
- In a large mixing bowl, combine the almonds, coconut flour, salt, baking powder and cheeses. Stir well. Add the butter, sour cream, onions and the egg. Stir together until it forms a sticky batter.
- Drop about a tbsp on a baking tray lined with greaseproof paper until mixture is all used up (spacing them about 2 inches apart) and bake at 350 for 15 minutes.