Ingredients
2 cup almond flour
1 cup Red Mill 1:1 Gluten Free Baking Flour
4 TEA baking powder
1/2 TEA salt
3 large eggs, lightly whisked
1/4 cup of avocado oil
1/4 cup sour cream or full-fat FAGE
6 TBSP milk, or milk alternative
1 TEA apple cider vinegar (or lemon juice) to make them rise a little.
8 oz. shredded white mozzarella cheese (low moisture)
Optional if you happen to have these: 1 TBSP “I’m Gluten Free Perfect Gluten Replacement” and 2 TBSP of Butter Powder
NOTE: Regarding the cheese – I’ve used the high moisture kind (as in fresh round balls of mozzarella that I shred) as well as regular “low moisture” mozzarella cheese, and both worked!
Optional spices: 1/2 TEA garlic powder and/or 1 TEA dried parsley
Directions for Keto Mozzi Biscuits
Preheat oven to 375 degrees. Whisk the 2 eggs, sour cream, oil, vinegar and milk, then set aside this wet mixture.
Mix together all the other dry ingredients and when that is well combined, stir in the wet mixture of ingredients. Using a gloved hand or a spatula, combine all the ingredients until it is a consistent dough.
Form into 3 inch biscuits and put onto the cookie sheet (with parchment paper if you have). I’ll share what I do with these biscuits (but you don’t have to): I spray the top of the batter lightly with some water that I keep in a water bottle sprayer. This causes them to rise a little more.
Place onto a parchment paper on a cookie sheet. Bake at 375 degrees for 5 minutes only to start the rising process. After 5 minutes, turn down the temperature to 350 degrees and cook for another 10 – 12 minutes until the edges and tops are light golden brown.
It takes about 15 minutes to cook (total time) depending on your oven. These are DELICIOUS and they look amazing! This is one of my best recipes for a keto gluten-free biscuit.
If you want to try another keto biscuit, CLICK HERE to get the recipe for a different kind that uses whipped egg whites. It’s a totally different ‘mouth feel’ and you may like it too! Also, here’s a recipe for Keto Sausage Meatballs.
Suzy Cohen, has been a licensed pharmacist for over 30 years and believes the best approach to chronic illness is a combination of natural medicine and conventional. She founded her own dietary supplement company specializing in custom-formulas, some of which have patents. With a special focus on functional medicine, thyroid health and drug nutrient depletion, Suzy is the author of several related books including Thyroid Healthy, Drug Muggers, Diabetes Without Drugs, and a nationally syndicated column.
