I have my regular "go to" low carb, keto biscuit recipe that I've posted here on An American Housewife already, but this is a second one I use when I want to have a cheese-stuffed biscuit. The other one is similar to the garlic cheese biscuits at Red Lobster, but this one adds another layer of cheesiness by having mozzarella cheese inside it as well.
We are having biscuits tonight with dinner (beef stroganoff) so I have biscuits on the mind, but I realized upon coming to my site to grab my recipe, that I never got around to adding this one to the site yet... I still have it only on pen and paper like some barbarian!
Cheesy Garlic Biscuits
1/2 stick butter, melted
3 t fresh, minced garlic
1/2 c sour cream
4 eggs
2 t fresh, minced garlic
3 c almond flour
1 1/2 T coconut flour
2 t baking powder
1 c shredded cheddar cheese
3 or 4 mozzarella sticks (string cheese)
chopped, dried parsley
Mix the melted butter with the 3 t fresh garlic and set aside.
In a mixer bowl or food processor with an S blade, place the sour cream, eggs, 2 t garlic, almond flour, coconut flour, baking powder and cheddar cheese. Pulse or blend briefly until just mixed.
Place a walnut sized scoop of batter into 12 greased muffin tins. Cut up each mozzarella stick into 4 pieces and place a piece of cheese into each muffin tin of batter. Drizzle the biscuits with the melted butter and garlic mixture, top each with a dollop of the remaining batter. If you have any butter/garlic mixture left, you can drizzle it on top and sprinkle with some dried parsley. Bake at 325 for about 25-30 minutes. They are done when they are golden brown and somewhat firm when touched. Let them cool in the pan for at least 5-10 minutes before removing to serve.
