This is a quick post for a tasty biscuit that goes well with many meals, including pulled pork. You can use two biscuits as a bun for sandwiches, or slice one biscuit in half.
Slice them once they are cooled so they don’t fall apart on you. This recipe was inspired by a recipe in this cookbook by Sandra Ramacher.
Onion Cheddar Biscuits
Ingredients (makes 4 roll-size, or about 6 medium-size biscuits)
- 1 1/2 cups of almond flour
- 1/2 teaspoon sea salt
- 1/2 teaspoon of baking soda
- about 1/4 cup of onion, finely diced (I chop it in a food processor)
- 1/2 cup of cheddar cheese, grated
- 2 tablespoons of softened butter
- 1 tablespoon of honey
- 1 egg
- olive oil
- Preheat the oven to 330 degrees F. Place a baking dish, with water in it, at the bottom of the oven to create a crunchy crust on the biscuits.
- Combine all the dry ingredients and blend well.
- Whisk all the wet ingredients (except for the onions) until it is frothy (has bubbles), and then combine it with the onions and dry mixture.
- Blend the dough mixture well, and then spoon out into 4 balls on a stick-free or lined baking sheet. I use a stick-free backing mat or parchment paper.
- Slice across the top of each ball of dough to make an X, and then spray or brush some olive oil on the cross.
- Bake for 15 minutes, and then lower the heat to 300 degrees F and bake for another 15 minutes.
- These can be stored in the refrigerator and warmed up later. Reheat at 300 degrees F for about 6 minutes.