Cheddar Drop Biscuits and The Cabot Fit Team

Low Carb Gluten-Free Cheddar Drop BiscuitsSee that soapbox right over there?  Yeah, that one, with the word exercise emblazoned all over it.  Pull it over here a minute, would ya?  I need to step up on it for a while.  Oh boy, I see you rolling your eyes, thinking I am going to get all lecture-y about physical activity.  And I am.  But this is a blog and you are free to let your eyes glaze over and skip to the recipe and ignore every word I say.  Still, I rather suggest you don’t.  I am not lecturing you for the good of my own health, my friends.  I am lecturing you for the good of YOUR health.

If you are a regular reader of this blog, chances are your health is important to you.  After all, you’ve taken the time to search out low carb, gluten-free recipes, so you must have a reason.  Whether that reason is weight loss, blood sugar control or just a general sense that all those carbs and sugars aren’t very good for you, you’ve been thinking about it.  And that’s great.  That’s more than great, actually.  It may have taken you decades to get here, to the point where you take your health seriously enough to consider every bite you put into your mouth.  So I am very, very proud of you.  But if you aren’t getting out there and moving around, getting your heart rate up at least a few times a week, you aren’t doing yourself any favours.

Low Carb Gluten-Free Cheddar Drop Biscuits

Healthy eating is only one pillar of good health; exercise is another critical pillar.  There’s a third pillar that encompasses rest and relaxation, but that’s a soapbox lecture for another day.  Without all three pillars holding up your house, you really don’t have a very strong foundation.  Reducing your sugars and carbs and getting more vegetables and nutrients is really an amazing and productive step toward a healthier existence.  But our bodies were designed to move about frequently and sometimes intensely.  They get stronger and stronger the more we move, our muscles get bigger, our bones stronger, our hearts more efficient at pumping blood.  Everything gets healthier from all that movement, from our skin to our hair to our emotional well-being.  It’s truly remarkable.  And it’s something you don’t want to miss out on.

When I applied to join the Cabot Fit Team, I said I would do my best to encourage my readers to embrace not only healthy eating, but exercise too.  I know many of you are already very physically active.  I know that some of you have health constraints that keep you from being as active as you would like to be.  I urge those of you that are able-bodied but think you simply don’t have the time to think again.  Short bursts of intense exercise are just as good, and possibly better, than long stretches of moderate activity, so even 10 to 20 minutes a day can help.

Low Carb Gluten-Free Cheddar Drop Biscuits

And I am delighted that a company (or rather a co-op) such as Cabot Creamery is interested in inspiring its consumers to embrace a healthy, active lifestyle.  That is, after all, the purpose of the Cabot Fit Team.  As low carbers, we already know that full fat cheese and dairy is part of a healthy lifestyle, but I am sure Cabot has an uphill battle sometimes with the Low Fat crowd.  Still, they have a huge supporter in me and always have.  It’s rare that I don’t have some Cabot products in my fridge, because living in New England, they are everywhere.  And they are delicious.

This is my family’s favourite biscuit recipe.  I’ve been experimenting for a while with low carb drop biscuits, and I’ve found that a mixture of both coconut flour and almond flour works best.  And sour cream gives them a great consistency and moisture content.  And then cheese…lots and lots of good sharp Cheddar cheese.  I love to use the Cabot Private Stock Cheddar, but it’s also good with some of the flavoured Cheddars like Horseradish or Chipotle.  You can also add some fresh chopped herbs for your own flavour additions.  These are quick and easy, and they make great breakfast biscuits and sandwiches.

Low Carb Gluten-Free Cheddar Drop Biscuits

Cheddar Drop Biscuits - Low Carb and Gluten-Free

Yield: 10 to 12 biscuits

Serving Size: 1 biscuit

Easy and delicious low carb, gluten-free biscuit recipe made with Cheddar cheese and sour cream. Perfect with soup, or as a breakfast biscuit. They even make great sandwiches.

Ingredients

  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 tsp baking powder
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 3/4 cup shredded Cheddar cheese, divided (I recommend Cabot Private Stock)
  • 4 large eggs
  • 3/4 cup sour cream or Greek yogurt (I recommend Cabot full fat sour cream)
  • 1/4 cup butter, melted

Instructions

  1. Preheat oven to 350F and line a large baking sheet with parchment or a silicone mat.
  2. In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.
  3. Stir in eggs, sour cream and melted butter until well combined.
  4. Drop by rounded spoonfuls onto prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
  5. Sprinkle with remaining 1/4 cup Cheddar.
  6. Bake 20 to 23 minutes, until firm to the touch and cheese is just starting to brown.
  7. Remove and let cool 5 minutes.

Notes

Serves 10. Each serving has 9 g of carbs and 5 g of fiber. Total NET CARBS = 4 g.

Other nutritional info: 223 Calories; 17g Fat (69.6% calories from fat); 8g Protein; 9g Carbohydrate; 5g Dietary Fiber; 114mg Cholesterol; 169mg Sodium.

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Comments

  1. Beautiful biscuits, Carolyn! Excellent for sandwiches. Great talk about exercise, too. (I wouldn’t call it a lecture.) Thanks for sharing and happy Friday!

    • Becky Leach says:

      Yeah I’d like to make a comment. Hit print!! you’ll get 10-12 pages of people’s comments before you get the recipe… snarling*

      • Hi Becky…I am sorry. Did you mean that for me? When you hit print in my Ziplist recipe, you are getting all the comments too? Does a print preview come up? I am not at home so I can’t actually test out printing it, but when I hit print, I get a preview that is the recipe only. I will try when I get home and if comments are printing too, I will have my web manager check it out.
        In future, it would be nice if you alerted me without getting angry. It’s not like I intended this to be the case and I don’t always know the issues that are happening with my blog. I do my best to help people out as much as possible. Thanks.

        • Melanie E. says:

          It worked fine for me!

          • Wow I can’t believe how rude Becky is. It is unreal that someone would come to a free site and complain about anything at all let alone the print process. A word to the wise- just cut and paste in the future and that will never happen again on any site-Thank you for all your hard, and free to us work, it is appreciated believe it or not. One quick comment on the biscuits. I made them the other night and they were great but I think next time I will substitute whey protein powder for the coconut flour. Any suggestions on the replacement amount to use. I loved everything about your recipe except the coconut background flavor, my wife however loved them as is.

          • YOu may want to add some more almond flour along with the whey, since coconut flour is so absorbent. I’d aim for 1 cup of almond and 1/2 cups whey. I really can’t say how that will work out, though, since I haven’t tested it myself. YOu can keep adding almond until you think the dough is the right consistency. You could also use one of my scone recipes as a guide for biscuits and add some whey to those. That might work even better.

  2. Oooooh! I love cheddar. I just bought a brick of 3 Year Cheddar (also Cabot) from Costco and it just melts in my mouth. Clearly, it was fate that you posted this recipe. The cheese gods want me to make it. I don’t, however, love exercise and that’s something I need to work on.

    • Carolyn says:

      Monica, I didn’t love exercise before either. Now I do. You just have to keep at it and you will, I promise.

  3. Totally agree. Even as a dietitian, I never overlook the importance fitness plays in health and well-being.

    And I hope you know… we’re all thrilled to have you on the CabotFit Team!

  4. Katharine says:

    YUM-O!!

  5. Barbara says:

    This looks amazing. I really do not care for sharp cheese. But is this something where it’s flavor is tempered by being a part of a recipe?

  6. Courtney says:

    Is it possible to use all Almond Flour??? I’m allergic to coconut :( I would love to be able to make this biscuit!

    • Carolyn says:

      If it’s all almond, you need to cut down on the eggs. Actually, to make the same amount (since cococonut flour is so absorbent), I’d go with 1 1/2 to 2 cups of almond and 3 eggs. I’d also cut down on the sour cream, maybe 1/2 cup.

  7. Melanie E. says:

    Very excited about this recipe! I bet by adding parsley flakes you have a good copycat of the Cheddar Bay Biscuits from Red Lobster !

  8. These look fantastic Carolyn – love how these use coconut flour!

  9. galatians 2:20 says:

    if I was to use the all almond flour recipe above, how many carbs per biscuit, would we end up with, more of less? thanks, I really like your recipes, they encourage me to stay low carb!

  10. I CAN’T WAIT TO TRY THESE! I’M SHOUTING BECAUSE I’M SO EXCITED! Less excited about exercising, but I do need to get off my blogging butt and get out more. It’s a fact, and I’m going to dust off my kettlebells and get started right away. Thanks for the pep talk!!!

  11. Nicely said, I kinda feel inspired after reading this and you didnt even shout at me :)

  12. I think most anything with Cabot cheese would be wonderful but these look even better than wonderful. I don’t think they would get past the hot-out-of-the-oven stage at my house :)

  13. If I were to use only coconut flour (as I’m allergic to almonds), how would I have to adjust the recipe? Thanks in advance, these look AHmazing.

  14. Carolyn, You are so right about having all three pillars. I can’t wait to hear about the rest and relaxation, as that allowing myself to relax can be hard for me sometimes:) I love this idea to make a savory biscuit with coconut and almond flour. The Private Stock Cheddar is so good! I am sure these are amazing.

  15. Mmmm, Cabot cheese… my favourite!! I have trouble digesting full-fat dairy, so I would use some delicious Cabot Light Sharp Cheddar for these and make a couple other lower-fat substitutions.

    I saw someone above me mention that these could be an imitation of Red Lobster’s Cheddar Bay Biscuits. That was my first thought when I saw this recipe, too. Can’t wait to try!

  16. I made these today – YAY! And they are YUMMY. Mine came out slightly flatter and more brown than yours. I baked 20 minutes – that might be a little too long for my oven. Anyway, they seemed to be more dry, as well – I guess more crumbly than I expected. Maybe I didn’t use enough moisture or had a little too much absorbent coconut flour? Still, HOLY COW, the house smelled heavenly while they were baking. I ate one for breakfast along with bacon. I think next time we go to Red Lobster, I’m going to “smuggle” one in so I can enjoy cheddar biscuits along with everyone else!

    Next time I make these, I’m going to add some sweetener instead of garlic powder, and add some fruit, so I can have a scone-like treat for breakfasts!

    • Carolyn says:

      It may be the coconut flour…what kind did you use?

      • I have “Coconut Secret” Raw Coconut Flour. The label has “Pareve” on it – I guess that’s the mfr…..and distributed by Leslie’s Organics. It says “made from unheated coconut, 40% dietary fiber, 100% organic, Gluten-Free, GMO-Free…” etc. There were other brands on the shelf – I don’t remember why I picked this one.

        I tried the low-carb corndogs I found on somebody’s blog – maybe Maria’s – but my “crust” didn’t hold together well at all – not like the crust in the picture. You may be right! Maybe I got El Cheapo coconut flour.

        • Carolyn says:

          I don’t know if it’s cheap or not, but it’s possible that the raw process makes it more or less absorbent than other brands. So I would hold back on some of the more liquid-y items for these recipes. In this case, hold back about 1/4 cup of the sour cream.

        • Just FYI, pareve is an indication to those who keep kosher that the product is neither meat nor dairy and can be used in either meal (those keeping kosher do not mix meat and dairy).

  17. Hi Carolyn,
    I love your recipes! They really help a T2 diabetic like me. My question was what can I use instead of eggs in 1) savory 2)sweet recipes? I’m a lacto-veg so dairy products are fine. Thx.

    • Try flax seed and water. I can’t remember the exact amounts for “flax eggs” but I think it’s 1 tbps flax seed meal and 2 or 3 tbsp water.

      • Yes, you mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. (I only had 3 eggs in the house–horror!–and had to do this for the last egg.) I let it sit in a bowl for a little bit to it could gel together, and then put it in. Worked great!

        My husband ate three with his dinner, and then he ate two more before bed! I liked them, too!

        • Thx for the quick reply…I have tried flax eggs and there always seems to be some sort of an unpleasant taste to it. I have used the darker colored one. Maybe I’ll try the lighter one and see if that helps.

          • Hey Carolyn,
            So I finally tried this recipe after months of ogling your cheddar biscuit pics. I used a combo of flax and chia for the eggs. Other than that, I used the recipe exactly as is. I baked for 25 minutes and the biscuits got a nice crust and bottom. I felt like they were too soft in the middle…I’m not sure if it is raw or just soft. Any suggestions what could have been the problem or are they supposed to have a slight mushy feel? Thanks.

          • Carolyn says:

            No, they are not supposed to be mushy but I suspect it’s the flax/chia eggs that contributed to that issue. Coconut flour really requires real eggs to get a good consistency.

  18. I made these today and they came out great, perfect for supping up egg yolk :) I added some dried chives for a bit of color. How do you suggest storing them and how long do they keep? Thanks!

  19. Thank you for this recipe. I made brisket and was looking for something to make as a side and these were perfect. Very easy to make and ingredients I usually have on hand. I try to keep the amount of almond flour I eat down, and the addition of the coconut flour is great.

  20. So…I’m thinking about making chicken and dumplings with these. I’m not a gourmet chef with regular food, let alone low-carb versions, but I don’t see why it wouldn’t work…what do you think?

  21. Like your idea to go half/half with the almond and coconut flour. I tried baking something similar yesterday with just the almond flour and found it bore too much of a resemblance to a savoury sort of marzipan.

  22. Debra Schramm says:

    I made these tonight. They did not rise or spread and were dry.

  23. Susan Hayes says:

    I think these are my husband’s favorite low carb bread. Tonight he asked me again, with a tone of wonder, “Really, there’s no wheat in these? None at all.”

  24. I made these tonight and sadly, did not care for them so much. I like many other recipes I’ve made from your site and am grateful for all the time and effort you put into them. I have another biscuit recipe I much prefer, found here:
    http://carbwars.blogspot.com/2013/03/gluten-free-yogurt-biscuits.html

    I might try the ones above with some sharp cheddar and garlic powder and see how they turn out. I’ve also made those with all sour cream instead of Greek yogurt and they are very good.

    Best wishes and happy 2014!

  25. Okay so I made these this morning and the taste is wonderful- I used inch squares of Colby jack and skate powder in 6 and did 4 plain so I can try them sweet. As I said the taste is great but then there is a dryness and kind of sticks going down your throat. I use 2/3 full fat sour cream and 1/3 full fat Greek yogurt (Fage) I am using raw coconut flour (not cheap) and this may be the issue. I can’t say for sure they look moist and feel moist and even all leaving an imprint on the parchment paper that is damp and when you first eat them they are moist but then it’s like that coconut flour taste or texture dries them out while chewing… maybe more fat would help? I don’t know. I slathered on a helping of jalapeno cream cheese and that was phenomenal but with just butter was not enough to mask the dryness. Oh and they are super filling I am full and I ate half of one. Anyway all these recipes are fantastic I am sure it is just the different ingredients used that may change the texture. Happy 2014!

    • Huh, that is interesting. I do think coconut flour has a mouth feel that is dry-ish. Perhaps because it is SO absorbent, it feels like it dries out our mouths. But they shouldn’t feel/taste that dry, and every coconut flour brand is a bit different. So in your version, I would either try an extra egg or more oil. Sorry about that!

  26. I just found you and am so glad I did. I was recently diagnosed with prediabeties. I also have high colesterol. I started atkinsnot too long ago, but am afraid of their prepackaged foods. I want to get healthier using more whole foods w.o. added chemicals. Your recipes seem helpful and family friendly. Thanks so much.

  27. These are so good! I made them to go with your tomato soup recipe. Delish! Thanks for posting such great, easy to make recipes.

  28. I wonder if adding a little garlic salt to the tops of these before baking – would give them that “red lobster” cheddar garlic taste….. hmmmmmm :)

  29. JUST made these..still warm on my plate! I didn’t have butter on hand, so I used some oil instead and I added extra garlic and cheese to make sure I didnt taste any coconut flour. CAME OUT AMAZING! Can’t wait to try it with butter. As it is, they are awesomely fluffy with a crispy sort of exterior..we are huge garlic fans, so the extra garlic hits the spot. Thank you for this recipe. It is a keeper :)

  30. Another amazing recipe from you. I loved these. I baked in a muffin pan and got 12.

  31. DO NOT wait to make these. They are wonderful!! I made them exactly to recipe (as I always do a recipe for the first time) and will not change a thing. I made little mini biscuits (about 22). They are great just plain. For lunch I’ve sliced a biscuit and put a little sausage patty on it with some chipotle mayo and woohoo – sooo good!
    If you are selling your house or having company and want the house to smell good, this is the recipe to use. :-)

  32. Hi Carolyn, I made these tonight but they didn’t look quite like yours. They came out flat, just didn’t have that lumpy nice top like yours just flat and smooth,although they weren’t horrible tasting I do want them to come out like yours. I used Bob’s almond flour(waiting for my honeyville to get here!) “Coconut Secret” raw coconut flour and full fat natural sour cream. I’ve never used coconut flour before and just picked one. Perhaps that was the issue?? Any input would be appreciated! I LOVE your blog and can’t wait for my swerve to get here so I can try your amazing recipes!

    • Actually the more I think about it,I wonder if there was too much moisture? I’ve made a similar bisquik bisquit and when dropping them off the spoon they were a bit sticky and hard to get off and these were more rnmy, just a though! Maybe add more almond flour next time??

    • Hi Mindy. I’ve never used coconut secret, I always use Bob’s coconut flour. And yes, you’re correct, it sounds like your biscuits had way too much moisture, so I assume it was the coconut flour. To counteract that, if you are going to use that brand of coconut flour, add a few tbsp more to the recipe until it’s thicker. Thick enough that you have to really push it off the spoon to drop it onto the baking sheet. Does that make sense?

      • Hi Carolyn, Thanks for your quick response! I think that makes complete sense. After my first post I put even more thought in it and figured the batter should have been thicker. I will switch to Bob’s next time I need it. Do you think I could just add more almond flour? My husband is not a fan of coconut but I don’t let him know I use it. Thanks again!

        • Sure, go ahead and add 1/4 to 1/2 cup more almond flour. Start with 1/4 cup and then see how thick the batter is after that.

  33. Hi! Love your recipes. This one unfortunately wasn’t a hit with me and my family. The coconut flour is too strong. Without telling my daughter what was in it, she said it tasted like “a garlicy almond joy”, haha! Not really the flavor I was hoping for. I probably won’t make any more of this recipe, but look forward trying other ones from you in the future. Thanks for sharing your creations!

  34. These were great even my husband liked them!

  35. a_lippard says:

    I made these today and they were fantastic! I did not have enough sour cream so I added cream cheese to make up the difference. They were fluffy and light and cheesy and smelled heavenly. I made them at night so I could have one in the morning and woke the house up with the smell. My daughter wanted one right then. When they started getting crumbly, I split them in half, put a little bit of low carb spaghetti sauce, mozzarella cheese and pepperonis and made mini pizzas. Talking about good!! It was the best pizza I have had in a long time with any low carb recipe. I am making them again today with just the sour cream and making different sizes for sandwiches, pizzas, and biscuits. Thank you for sharing and all your hard work!

  36. I just made these and they smelled delicious while baking. I exchanged Jack cheese for Cheddar and used Greek yogurt. They are even better than I expected! Great idea above to use for pizza. I may try as a deep dish later this week. Thank you so much for perfecting and sharing these recipes!

  37. Love these biscuits! Good anytime of day and so many possibilities. Thanks for all your amazing recipes.

  38. These are amazing!!! I have been LC for 7 months now and I think this is my favorite recipe yet. I added diced (pickled) jalapenos to mine and was so excited to see that they were sturdy enough to be used for breakfast sandwiches. LOVE LOVE LOVE! Thank you for doing what you do!

  39. Hi…
    to add to other’s comments about there’s coming out flat and smooth, mine did too. I used all almond flour and adjusted the recipe as I saw suggested in the comments, 3 eggs, 2 cups almond flour, 1/2 cup sour cream and my batter was also quite thin. So I don’t think it’s someones brand or type of coconut flour…if anything the coconut flour would prob keep them dryer. I will be trying these again with either more almond flour or less sour cream…which do you think? or maybe less butter?

    haven’t tasted them yet…they’re still in the oven ;)

    • so 35 mins later and they are still a little soft. I ground my own almond flour/meal so it’s pretty heavy. I wonder if this adds moisture and I should reduce some liquids. I also would like to reduce the salt but that’s just my preference. Is there a way to fix this or do I need the coconut flour?

      • Yes, I would definitely say it’s the almond meal here. Are you subbing all almond meal for the coconut flour too, because that’s a huge issue. Coconut flour is so absorbent so it would change everything if you aren’t using it.

        • I took info from a previous poster who asked about using all almond flour and you did suggest trying 1.5 to 2 cups almond flour, 3 eggs, 1/2 cup sour cream because the almond flour isn’t as absorbent. I was just trying it out because I didn’t have coconut flour. Guess it doesn’t work so well. Either way they taste yummy! I’m currently having an egg, spinach and ham sandwich with them for dinner. I will def try them again with coconut flour :) I would prob like that cause it may make them lighter…the almond meal can be very heavy.

          • Oh okay, now I understand. But you were using your own homemade almond meal too, right? Which is never going to be as fine as something like Honeyville.

          • That is exactly right Carolyn. I’ve been trying to use my own almond meal because I thought it was cheaper but the texture is definitely grainy and I still get little bits of almonds in it because my bullet blender can’t pulvarize them like I would want. I was thinking I should’ve put my last initial cause all those Carolyn’s would be confusing if someone was trying to figure out who wrote what haha.

            oh and good talk about excercise. Recently started excercising regularly and still hate it but i’m hoping it will grow on me.

          • Almond meal can work really well for some muffins and such, even as grainy as it is. But if you want a better texture, it’s worth the money to purchase a good brand like Honeyville, IMO. I have used Bob’s in these biscuits and it works well too, even though it’s not as finely ground as Honeyville.

    • From your other comment, I think you aren’t using any coconut flour at all? Because that’s a big problem if that’s the case…

  40. These were ok. They were very pretty with good texture but ynfortubatley they are extremely bland. I used full fat Greek yogurt. I got about 2 dozen biscuits. After the first dozen came out I added more cheese to the second half, which improved it a little. These are wonderfully light and rise well. I will make again with about double the cheese, plus add some onion, chives, paprika, use fresh garlic for better flavor, maybe use powdered ranch dip mix instead of the salt.

  41. Kathy Marie says:

    The only problem I found with these biscuits are restraining yourself from eating them all! I tweaked the recipe just a little bit, I used full fat greek yogurt as I didn’t have sour cream and I added 1/4 cup flax meal for some extra fiber. Also I used Hennings Basil and tomato cheddar cheese. (Made in my home state of Wisconsin, excellent cheese) Thank you for the great recipe!!! It went perfect with my roasted Tomato and Basil soup.

  42. I’m making these to take to a diabetic relative to add to his dinner. Have you ever frozen and reheated in the microwave for easy use. No worries if you haven’t as I’m going to experiment later this week, but wanted to ask just in case you had.

    I’m also taking the peanut butter sandwich cookies which are awesome!

    • Carolyn says:

      I have frozen them and reheated. The only issue is that the cheese on top becomes less crisp and nice, but they still taste wonderful. Great for a breakfast sandwich!

  43. I just made these today!!! They smell and look amazing. I think this is a great recipe because it is easy to make without too much cleanup and all the ingredients are natural. Thank you for sharing this wonderful recipe! :)

    • I just made these following the directions exactly. They are pretty, rose nicely, have a good texture, look just like your picture. However, I did not care for them. The problem is me, not the biscuits. I don’t know if it is the coconut flour that I don’t like, because I have made other baked goods using coconut flour and did not like them. I am OK with flax meal, almond meal combo. I think I just don’t like coconut flour. I think it is the consistency of the biscuit once I have it in my mouth! So sad, as these look soooo good.

  44. I made these biscuits this morning and they’re delicious!! They really are great for sandwiches (I’m eating one now, hehe). Thanks for the recipe.

  45. I made these biscuits tonight. I used them as a topping for Paula Deans Hurry Up Chicken Pot Pie. They were ok but I am wondering if you could substitute the coconut flour for Sorghum flour and what the adjustments might be. Thank you so much for the R&D coming up with these recipes.

    • I have no idea as I don’t use sorghum flour. But it would likely change them a lot, as coconut flour is very absorbent and requires a lot of eggs. You’d probably need to look for a recipe specifically for sorghum.

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