Easy Peasy Cheddar Cheesy ~ Healthy Garlic Cheddar Biscuits ~ Tales of an Accidental Baker

The wind chill was a perfect time to bake a side dish to go with our big pot of chili.  I typically make a buttermilk cornbread, but we have to keep an eye on my husband's diet.

By the way, this morning we woke up to 23°F outside!  Wind chill is 14°F.  Feels like a heat wave after that sub zero weather we've had.

I resurrected this draft (while looking for something else), that I have had for a few years now. I have no idea who gave me the recipe, but there are so many variations of them.

I can't make this stuff up, ha ha!  

First, my "whoopsie" below happened from using my recipe in my recipes, not off of this blog draft (thankfully).

It wasn't until I made them again, that I realized my blog draft said "baking soda" and my home recipe stated "baking powder."  Had I not even found this draft, messed them up again, and looked at both recipes, I would have never noticed until someone else baked them. 

Photo is when I forgot to add the baking powder (baked for 10 minutes), and they were still very good!  I said something to my husband about how they were small-ish.  He said, "I like them that way."

Funny story (again), the very first time I made them I left out the butter, and they were still good.

I made them again, but this time used the correct ingredients.  They are taller, but I still want to make them again, and swap the sour cream with greek yogurt (just to try).

 Call me the experimental cook?  Accidental baker?  Oh boy, ha ha!

They are delicious, and a nice substitute for cornbread if you, or a loved one is watching their sugar/starch. Top them with a bit of butter, and they will not last long in the house.

 Here is the recipe for the "Low Carb" Garlic Cheddar Biscuits I made the other day:

1 1/2 Cups Organic almond flour (superfine)
1/4 tsp. salt
1 Tbsp. baking powder (non-gmo)
1/2 tsp. homemade garlic powder (organic)
1/2 tsp. homemade onion powder (organic)
2 large farm fresh eggs
1/2 cup organic sour cream (or homemade)
4 Tbsp. organic butter, melted
1/2 cup organic shredded sharp cheddar cheese

Mix dry ingredients in a bowl, set aside.  Mix wet ingredients, then add we to dry and mix well.

I lined my muffin pan with parchment cups for easier removal (which worked great), otherwise use a non-stick spray.

Makes 12 muffins. Batter is slightly thick, but bakes up so nice.

Bake at 450°F for 10-11 minutes.  

Note:  I sometimes freeze organic sour cream, and had thawed it, stirred it and used it in this recipe.  It will be a thinner texture of sour cream, but worked great for baking.

Easy Peasy Cheddar Cheesy ~ Healthy Garlic Cheddar Biscuits ~ Tales of an Accidental Baker © Jan 2024 by Kristina at Pioneer Woman at Heart

Buttermilk Biscuits ~ The Biscuit Experiment ~ Einkorn Flour Biscuits

 I apologize in advance.  I printed this recipe from a blog I follow, but failed to write down which blog.  It was a while ago too.   You know me, I'm a sucker to try a new recipe.

I gave the recipe a try, and here is how mine turned out. These baked pretty well, considering my baking powder was expired (gulp).  I haven't been doing much baking around here lately.

These were delicious freshly baked, but next day very dense.  Good, but the white flour is not good on our meal plan. 

So....

I played around with einkorn flour the other day.   Einkorn will not spike my husband's blood sugar levels. I see that Jovial has a drop biscuit recipe, but it calls for a full TBSP of baking powder (?) and maple syrup.

If you make einkorn biscuits without any sugar, please tell me how you make yours and if I need to change anything.

I prefer to use recipes directly from Jovial, but they only have two biscuit recipes on their site.

Here is what I did:

Einkorn Biscuit Trial #1

2 1/2 cups all-purpose einkorn flour

1 1/2 tsp. baking powder

1/2 tsp. salt

8 Tbsp butter (see note below), cold (organic)

3/4 cup milk, cold (I used organic whole milk)

I did my typically biscuit mixing, but with einkorn I like to sift it, so I sifted it with the baking powder and salt.  I cut in the butter with a pastry blender, then added the milk.  I only knead until it's all together, then I cut with a biscuit cutter.  I did these with a 2 inch.

Baked at 400°F for about 17-18 minutes.

They came out crispy on the bottom and a teensy crispy on the sides/top, but the center was soft.

Should I make any changes?  Add more milk, cut back on flour, change the baking powder amount?  The Jovial recipe for their drop biscuits calls  for 2 cups flour and 1 Tbsp baking powder and some cream of tartar.

Also, is there a way to still get a nice biscuit without baking powder?  Another healthier way to get that rise in the biscuit?

Baking soda and cream of tartar?

Buttermilk and baking soda?

Any ideas?

Note:  I either cube my butter and put in the fridge to keep cold, or put the butter in the freezer, then grate it for biscuits.  I have also grated it first (which does make a greasy mess on your hands, but works too), then froze the grated bits.

Results:  My husband said, "well, their biscuits" ha ha!  Not the best tasting, but a healthy alternative for when we have biscuits and sausage gravy (which is not very often).