Red Lobster Faker Biscuits*

biscuits When it comes to bready things, I get quite serious, and it’s very hard to get a locarb recipe to measure up.

This one actually does. Even my husband thought this was more than acceptable.

It runs up quickly, makes just six biscuits but I ate two. They were that good.

INGREDIENTS:

  • 1/4 cup plus 1 tbsp. blanched almond flour
  • 2 tbsp. coconut flour
  • 1 tsp. baking powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 cup fresh grated Parmesan cheese
  • 1/4 cup heavy cream (or pure sour cream, I use sour cream now)
  • 1 egg, cold
  • 1/2 cup sharp cheddar cheese, grated (around 2 oz)
  • 2 tbsp. butter, softened (I used salted)
  • ***Finish with Salted butter & dried or fresh parsley (optional)

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, mix dry ingredients.
  3. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended.
  4. Use medium scoop (3 tbsp.) to scoop out dough onto ungreased cookie sheet lined with parchment paper.
  5. Space 2-3 inches a part.
  6. Bake for 16-20 minutes or until biscuits have slightly browned on the bottoms and tops.
  7. Once out of oven, smear a bit of salted butter and sprinkle with a little parsley. Best served warm.

SERVES: 4

NOTES: I did not deviate at all from the recipe. I really think that painting the tops with melted butter when they come out and sprinkling on some fresh parsley really adds to the authenticity.

SOURCE: Satisfying Eats

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