Low Carb Biscuit

I love homemade biscuits but I don’t always enjoy the rolling and cutting. The drop biscuit method solves everything. Serve these Low Carb Cheesy Biscuits at dinner or alongside scrambled eggs for breakfast. My husband throws them into the toaster and adds tons of butter and eats them while sipping on his tea. Just follow the step-by-step directions on how to make these fresh-from-the-oven Low Carb Cheesy Biscuit and I’m sure you will make them often.

So lets get started and I will show you how to make them!

4 oz (125 grams) cream cheese

1 1/2 cup (150 grams) mozzarella cheese

2 eggs

2 tablespoon baking powder

2/3 cup (64 gram) almond flour

Preheat oven 400 F

Using a microwaveable bowl add in the cream cheese and mozzarella cheese and microwave for approximately 1 minute and 20 seconds.

Remove from microwave, stir until until both cheese are mixed together.

In a separate bowl mix the baking powder and almond flour together then add to the cheese mixture.

Stir with a spatula or using your hand mix well, once mixed add the egg and mix well.

I used a biscuit tray and with a large spoon, placed the mixture in each round section.

If you don’t have a biscuit pan, take a baking sheet and add silicone mat or parchment paper, place the mixture in separate dollops far enough apart that they bake separate.

Place in middle rack of oven, bake for 10 to 12 minutes until the tops turn a light nice golden.

Servings: 9

Yield: 2.9 net carbs

Stay Healthy and Live Well!

Gayle