Cheddar bay biscuits, anyone? Every time I pass our Red Lobster, I sigh mournfully. Although they might be one of the better restaurants for the gluten-free crowd (om nom scampi om nom nom), I know the cheddar bay biscuits will be too much to bear. I can pass on Outback’s pumpernickel, Brown Derby’s rolls, & every other restaurant’s bread du jour.
But the biscuits? I knew I’d eaten my last.
Or so I thought!
I don’t even know how or why inspiration struck, but I’m so glad that it did, & even more so that my original idea worked so well! Turns out the basic coconut muffin recipe is incredibly versatile – not only can it be used to make muffins & bread, but you can add biscuits to its resume, too.
What you need:
- 1/3 cup butter, plus more for pan
- 6 eggs
- 1/2 cup coconut flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 cup cheddar or colby jack cheese, shredded (more if desired!)
- 2 tablespoons dried chives
How to do it:
- Melt butter. Stir in eggs.
- Add coconut flour, chives, salt, baking soda, & baking powder.
- Stir in cheese.
- Generously grease a cookie sheet, then drop large spoonfuls of batter onto the sheet. (It made 12 for me)
- Bake at 350° for 12-15 minutes, until a knife comes out clean.
- Completely optional step: throw a bit more shredded cheese on top, then pop back into the oven for a few minutes until melted.
This is… oh man, I was so excited when I bit into it. SO, SO GOOD! Perfect when hot, slathered with butter. Fabulous with a bit of pepperoni. I think next time I might try to make pepperoni rolls with them – the flavors are just so good together. These would be great as bun alternatives for upcoming Memorial Day cookouts – sliders, anyone?
If you try these out, definitely let me know what you think!