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Gluten-Free Cheesy Biscuits

I don’t often make many bread substitutes, but every once in a while I get a hankering for a treat. This gluten-free cheesy biscuit recipe came about at just such a time. They are made with coconut flour, which I find a bit tricky to work with, but have been trying to experiment with more lately so I can take advantage of the nutritional benefits of coconut.

Gluten Free Cheesy Biscuits

One little cheesy biscuit at red lobster will cost you 17 grams of carbs, but only delivers 9 grams of fat and 3 grams of protein. That sounds like a nutritional recipe for disaster. That many carbs from one little biscuit will cause your blood glucose levels to spike and in turn cause fat storage. 

My recipe, on the other hand, has only 3 grams of carbs (2 of which are fiber), 14.25 grams of fat, and 19.33 grams of protein. A much better ratio!

Gluten-Free Cheesy Biscuits

Prep Time: 10 minutes

Cook Time: 13 minutes

Serving Size: 12 biscuits

Gluten-Free Cheesy Biscuits

Ingredients

6 eggs

6 T. butter, melted

1/2 t. salt

1/2 t. baking powder

1 t. garlic powder

1/2 cup coconut flour

8 oz. sharp cheddar cheese

Instructions

  1. Preheat the oven to 400 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Whisk eggs, melted butter, salt, baking powder, and garlic together in a large bowl.
  4. Blend coconut flour into mixture until no lumps remain.
  5. Stir cheddar cheese into the mixture until well combined.
  6. Place rounds of dough about 3 inches apart on prepared cookie sheet.
  7. Bake 12-15 minutes or until lightly browned.

Notes

These are delicious straight out of the oven, or warmed up in a toaster or toaster oven the next day!

http://www.intoxicatedonlife.com/2013/07/06/gluten-free-cheesy-biscuits/

I hope you enjoy these as much as my family and I did. As you can see below, we even enjoyed these cheesy biscuits the next day for breakfast. We placed 2 biscuits in the toaster and placed an over-medium egg and bacon in the middle. It was quite a treat and a breakfast I could feel good about serving!

breakfast sanwich

Linking up with Trim Healthy Tuesdays and Foodie Fridays.

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Comments

  1. ohhhh can’t wait to try!

  2. These look awesome! Please come over and share at what i am eating http://www.townsend-house.com/2013/07/what-i-am-eating-35.html

  3. Do you know if these would freeze well.

    • Trisha Gilkerson says:

      I haven’t tried them. Even when I make a double batch, they don’t stick around long enough. If I try it, I’ll let you know! (If you try it, let me know too) :)

  4. What a great idea! I love those Red Lobster biscuits, too, and this seems like a much healthier swap. Stopping by from Trim Healthy Tuesdays :)

  5. YEAH!!! Pinned. :-) Thanks for linking at Trim Healthy Tuesday!

  6. You were featured at Trim Healthy Tuesday !!!

  7. These look good! I can’t wait to try them. :)
    wholefoodmomonabudget.com

    • Trisha Gilkerson says:

      I hope you enjoy them! I’m actually making them tonight. We’re going to have sausage gravy and biscuits :)

  8. I am going to have to give these a try- I made the “light muffins” from the THM book and everyone in my family hated them LOL- even soaked in juice from the roast, so maybe adding cheese will help.

    • Trisha Gilkerson says:

      I haven’t tried that recipe. I think the cheese and garlic is what really makes this recipe tasty though! They are better the next day warmed up in the toaster, in my opinion :)

  9. These look really good, and a much healthier option. Thank you, this will be part of our Thanksgiving menu this year!

  10. KathyYoung says:

    Thank you for the recipe. Bread is one of the main things I’ve been missing. I’m going to make these today – thank goodness I actually have everything needed. Also thank you for making the recipe easy to print out for those of us that aren’t so good on the computer. :)

  11. can you use flax meal in place of the coconut flour? I can’t find coconut flour..

    • Trisha Gilkerson says:

      I don’t think you’d be able to replace it for the coconut flour. You may be able to use part flax and part almond flour, but you’d need to reduce the liquid by quite a lot. I order my coconut flour on Amazon. If you try a substitution, let us know how it turns out :)

      • I tried it with flax meal and maybe two Tb of almond meal and it was really soupy so I put it in a muffin pan and it made really really delicious muffins! k)

        • also I didn’t realize until half way through the recipe I didn’t have cheddar so I used mozzarella lol

        • Trisha Gilkerson says:

          Sounds like you ended up with a whole new recipe! Glad it turned out good though :)

      • I found some coconut flour and bought some cheddar so I’ll be trying these the right way, hopefully tmr. :)

  12. Hi there!
    Would these work well with Olivio or another type butter substitute? I can tolerate cheddar, but not butter :(

    (and YES, I will be pinning this :) )

    Thank you for your time .

    • Trisha Gilkerson says:

      Hi Dawne, I haven’t tried it, but if I were to make a substitute here I would actually use my home rendered lard. You could always try coconut oil too. Let us know if you try a substitution so we can hear how it goes!

    • I tried this recipe with melted coconut oil in place of butter and it worked great!

  13. I featured this post today over at Growing Up Triplets :)

    http://growinguptriplets.com/2013/08/30/foodie-friday-my-fave-recipes/

  14. Cheesy biscuits sound delicious and as part of a breakfast sandwich, it sounds out of this world. Thanks for sharing at Inspire Us Thursday on Organized 31.

  15. What a delicious looking biscuit, and how wonderful they are grain free as well. I can think of so many ways to use these :-) Thank you for sharing your recipes with the Hearth and Soul hop.

  16. I made these this morning and they are fantastic! Im going to try freezing some so I can always have some on hand. Thank you for sharing.

  17. Sarah Seidel says:

    On THM, are these an S bread? Just checking so I pair them up correctly! They look scrumptious!

  18. Is one biscuit a single serving?

  19. OMG! these were soooo easy and amazing! Really didn’t think by looking at the mixture it was going to work. But, BOOM! this rocked and totally made my day! Fluffy and yummy! Thank you!

    • Trisha Gilkerson says:

      Yay! I’m so happy to hear they turned out good. You’re right, the mixture doesn’t look like anything special. But, they are one of our favorites. I have some leftovers in the fridge right now. Planning to use them for a bacon and egg sandwich for breakfast in the morning :)

  20. Kirstin says:

    Definitely making these in the morning!

  21. Can you substitute the coconut flour for Almond flour

    • Trisha Gilkerson says:

      No, the almond flour really doesn’t act the same way and it would take a complete overhaul of the recipe. I do have a biscuit recipe that is in my cookbook Grain Free Goodies that is almond flour based. It’s available free – you can check it out here!

  22. New to THM, is this e or s?

  23. kathy obrien says:

    Hi, I just made them and have another batch in the oven but in muffin tins. I am not sure if I measured wrong on the butter, but they really flattened out. They taste great though still, but just don’t look like a biscuit. Thoughts? Also, do you refrigerate them after making? Many Thanks, Kathy

    • Trisha Gilkerson says:

      Hi Kathy,
      I typically pile them up high, because they do spread and I don’t want them flat like pancakes. I hope that helps for next time you make them. Yes, I do store them in the fridge. We really like them toasted the next day (try putting an egg and breakfast meat on them – yum!)

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