Cheddar Chive Biscuits

I've heard it said that man cannot live on bread alone.

These people haven't met me.  (At least in the literal sense of the phrase--I'm sure God has a littttle insight into my inner thoughts.)

I could happily live an existence that is pasta and pastry based.  Those yeast dinner rolls at country diners?  I think they are little heavenly pillows.  Crepes?  Yes please--filled with savory goodness or sweet sweet nutella, just give me one of each.  Biscuits and gravy? Always welcome in my belly.  Cheddar biscuits? ohhhh yeeeeaaaah.  Dude, I even have been known to stop by Popeyes just to get a biscuit (cringe).

But, as I've said, I've moved away from wheat, and I'm also working on low carbing it.  What is a girl to do?  She is to make these lovely biscuits!  They were, as is often the case with non-wheat products, not the moistest little biscuit ever, but man, the flavor was spot on, and served with my Italian pot roast and its juices, I was completely happy.  I also LOVED how the top crisped up just like a regular biscuit with the use of glorious butter.  Plus, my house smells really good right now, and that's just about the best payoff of home cooking!

I found these on a blog I hadn't seen before, so it was awesome to get such a great recipe as part of our exploring.  Thanks Michelle for your Cheddar Sage Biscuit inspiration!

2 eggs

1 c shredded cheddar

1/4 c butter, melted

3/4 c almond flour, packed

2 T coconut flour, packed

1/4 tsp salt

1/4 tsp baking soda

1 tsp chopped chives

1 garlic clove, minced or pressed

Mix everything together.  Separate into 8 biscuits and bake at 350 for 18-20 minutes.

Each biscuit has 202 calories, 2 net carbs, 2 g fiber, 9 g protein and 18g fat.