Tuesday, September 8, 2015

Almond Flour Garlic Dill Biscuits
















What is your all-time, go-to, ultimate side dish? You know, that one side that you could enjoy all the time, no matter what the meal and no matter what the situation. For me, that has been, and will always be fresh baked biscuits.

Nothing makes a dish more delicious than a warm, fresh-baked biscuit. Lathered up with butter, topped with fresh jam, or just devoured all by itself, biscuits make every meal feel home-cooked and every tummy dance with joy.

But what do you do when biscuits can't be an option? How can you experience all that joy and love when you have to avoid the main ingredient in biscuits, mainly, wheat flour? Easy, make them gluten-free!

We took our versatile, popular, and ever impressive Blanched Almond Flour, added a little help from our Freeze Dried Cheddar Cheese, and minced up some fresh garlic to create the perfect biscuit that anyone can enjoy. And trust us, "enjoy" doesn't even begin to describe the flavor experience these biscuits are bringing! Get ready, it's time for Almond Flour Garlic Dill Biscuits!

Ingredients:
1 1/2 cups Honeyville Blanched Almond Flour
1/4 tsp Onion Powder
1/4 tsp Himalayan Salt
1 tsp Dried Dill
2 cloves Garlic, minced
4 oz Cream Cheese, softened
1 Egg
1 cup Honeyville Freeze Dried Cheddar Cheese
3/4 cup Heavy Whipping Cream
1/4 cup Water

Directions:
Preheat oven to 350 degrees.

almond-flour











In a medium mixing bowl, combine almond flour, onion powder, Himalayan salt, and dried dill, and whisk together until full combined.

cream-cheese-and-cheddar-cheese











In a large bowl, combine minced garlic, cream cheese, egg, cheddar cheese, heavy whipping cream, and water, and whisk together with an electric hand mixer until ingredients are full combined.












Add dry ingredients to wet ingredients and mix until a soft batter forms.

In your USA Pan Muffin Pan, drop spoon fulls of batter into each muffin cup.

baked-biscuit-in-pan











Bake at 350 degrees for 20 minutes. Remove and allow cups to cool in pan for 10 minutes, then turn out on a wire rack.

almond-flour-garlic-dill-biscuits











These biscuits bake up with so much amazing flavor and aroma, you'll wonder how you ever lived without them! Rich, savory, and with the perfect soft, flaky texture, each bite will make you crave the next, while satisfying each taste bud and filling your stomach with delight!

Garlic-dill-biscuits











There's nothing better than warm biscuits with a good meal, and these gluten-free treats are sure to delight!

2 comments:

Anonymous said...

These biscuits sound yummy! If I make them with regular cheddar cheese, would I omit the 1/4 C water?

I just love your almond flour and find it to be the key to success when making french macarons!

In The Kitchen With Honeyville said...

You would definitely omit the water, and trust us, they'll be just as delicious!