As I mentioned in a previous post, I have oodles of photos and recipes in my draft files and I just don't have the time to update An American Housewife so, there they sit. As a matter of fact, I took these photos of my favorite 'go to' low carb, keto biscuit the first week of May. I also took photos of the yummy casserole in the background although I can't post those yet (nor the recipe that goes with it) because I cannot recall what it was that I made!
So this morning I'm reposting the biscuit recipe but holding off on the casserole until I go back and deduce what it was I made that night, 4 months ago.
But the biscuits? I make these ALL THE TIME. Sometimes to go with dinner, other times to use as a breakfast sandwich with egg, bacon, ham or cheese.
My "make all the time, go to biscuit" - sometimes with cheddar or Asiago cheese, sometimes with more or less garlic. Sometimes brushing garlic butter over them. Sometimes I add some wheat protein isolate but other times I don't... or I may add just a small scoop of whey protein powder. Etc. In other words, play with your food. Make it your own.
Low Carb, Keto Cheddar Biscuit
1 c almond flour (I use Bob's Red Mill)
3 T wheat protein isolate 5000 (optional - leave out if you don't have)
1 T baking powder
1/2 t sea salt
3 T real butter, cold from the refrigerator; grated if you have one or just dice up small
1/2 cheddar cheese, grated or shredded
3 egg whites, beaten stiff
optional: 1/2 - 1 t fresh minced garlic
Mix all the dry ingredients in a bowl. Add the butter and whisk it in, use a fork, or use your fingers, to cut it in until its incorporated into the dry ingredients and is crumb like. Add the garlic and the egg whites and fold gently and slowly so you don't break down the whites too much. Lastly, fold in the cheese.
Use a spoon or small 1 1/2 inch cookie scoop to form mounds on a greased, foil lined baking sheet. Bake at 400 degrees for about 12-14 minutes. Remove and serve in a plethora of ways.
