Delicious almond flour biscuits with asiago and cracked black pepper. Serve alongside some low carb soup for the ultimate comfort food meal.
So we have successfully landed in the Pacific Northwest and are trying to adjust to a whole new way of life. It’s a little surreal at the moment, living in a virtually empty rental house, waiting for our things to make their way across the country. By all accounts, our household belongings are set to arrive on Friday but these things never go smoothly so I am not holding my breath. The last week was absolutely crazy – a late night flight with three kids and a cat, a night in an airport hotel with the aforementioned kids and cat, arriving at our rental with nothing but our suitcases, picking up boxes shipped out ahead of time, borrowing some air beds and a folding table from a friend of a friend of a friend. And that was all before Thanksgiving! Then going to Whole Foods to pick up a pre-ordered holiday meal, only to discover that they somehow never received our order. Kudos to them, they jumped to and put together quite a feast for my family, throwing in quite a few extras. Carb-laden extras, mind you, but for my kids and husband it was a welcome treat. I stuck to the turkey breast, brussels sprouts and green beans but I was glad to allow my family a little holiday indulgence.
And then we had a whole long weekend to get through together. Don’t get me wrong, I love spending time with my family. But in an unfamiliar city in cold, rainy weather with no toys, wifi or television…3 days can seem like an utter eternity. We did take a lovely, wet hike on Thanksgiving Day and we did while away several good hours at the Portland Children’s Museum on Sunday afternoon. But I will readily admit that I was happy to see my kids off to their new schools come Monday morning.
And to my delight, they all seem to be settling in well among their peers. It’s early days, yet of course but my sweet, sensitive oldest child was quite worried about changing schools and came home proclaiming that his new teacher ROCKS. My littlest seems perfectly content with her new preschool and has already made some fast friends. My middle kid…well I don’t worry much about her. She is so supremely confident in herself, she can fit in almost everywhere she goes.
So there you have it. We are here and we are settling in, although I think it will be a while before we are truly “settled”. It’s been very cold for Portland, hovering around the freezing mark. It’s very decidedly soup weather, and I find myself wishing I had some of these biscuits I made before we left the East Coast. They are full of great flavour and perfect for pairing with your favourite soup, chill or stew. They also make a great breakfast slathered with butter. Get into your kitchen and get baking! You’ll be glad you did.
Asiago & Cracked Black Pepper Biscuits
- 2 cups almond flour
- ⅔ cup coconut flour plus extra for flouring the surface and cookie cutter
- 4 ounces finely grated Asiago cheese divided
- ¼ cup whey protein powder
- 1 tablespoon baking powder
- 2 teaspoon cracked black pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 5 large eggs
- ¼ cup melted butter or coconut oil
- ¼ cup water
- Preheat oven to 325F and line a baking sheet with parchment paper or a silicone liner.
- In a large bowl, whisk together almond flour, coconut flour, 3 ounces of the Asiago, whey protein powder, black pepper, garlic powder and salt. Stir in eggs, oil and water until dough comes together.
- Lightly flour a large piece of parchment with coconut flour. Turn dough out onto parchment and press out into a rectangle about 1 inch thick. Use a 2 inch circular cookie cutter dipped into coconut flour to cut into biscuits. Gently loosen biscuits with a knife or offset spatial and transfer to prepared baking sheet.
- Sprinkle biscuits with remaining asiago and bake 18 to 20 minutes, or until slightly puffed, golden brown and just firm to the touch. Remove and let cool 10 minutes before serving.
Saturated fatty acids: 6.41g
Total fat: 18.40g
Calories from fat: 165
Total dietary fiber: 4.33g