This is an adaptation of a recipe by Bruce Fife. So far my husband hasn’t liked anything made with coconut flour, until I made these today. We both liked this recipe after a bit of tweaking. One of these biscuits provides 38% RDA of Vitamin B12 and 31% RDA Vitamin A! To lower the carbs a bit, you could reduce the amount of cheese in these and recalculate the nutritional info to reflect that change. The coconut flour and poppy seeds make these unsuitable for Atkins Induction.
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¼ c. unsalted butter, melted
1/3 c. coconut flour
4 beaten eggs
1 tsp. poppy seeds
1/2 tsp. baking powder
3/4 c. shredded cheddar cheese
VARIATION: Omit poppy seeds and add ¼ tsp. each garlic powder and onion powder to get closer to the flavor of Red Lobster’s Cheddar Bay Biscuits. A sprinkle of Parmesan on top would also be good.
DIRECTIONS: Preheat oven to 400º. Mix dry ingredients in a bowl and stir well. Measure in the wet ingredients and stir in with a fork to make a smooth mixture. Batter will seem a bit wet at first, but let it set a few minutes on the counter and it will thicken up to a nice dough. Spoon up 9 equal portions onto a parchment-lined baking sheet. Bake at 400º for 12-15 minutes.
NUTRITIONAL INFO: Makes 9 biscuits, each contains:
142 calories, 11.2 g fat, 4.86 g carbs, 2.60 g fiber, 2.26 NET CARBS, 6.08 protein, 191 mg. sodium