Breaking the Bread Code

Well, almost a week after I closed my stores we are still waiting for Hurricane Florence to show up.  It truly is a terrible thing for the Eastern portion of North Carolina; it's just sitting, dumping rain, a slow motion disaster. Here in the Lake Norman area, which is about an hour northwest of Charlotte, we are getting the steady, slow rain we really need, plus some gusts of wind we don't.  Knock on wood, this is all our area will get. The kids were off school yesterday, my stores have been closed since Wednesday, my husband has been at work day and night all week and weekend, and I'm getting seriously bored! I've finished cataloging inventory numbers for my newest pieces and photographed and pre-listed a bunch of new stuff, including several Jamberry nail wraps, cleaned the house until my dust allergy forced a suspension, read two novels... what else to do? My son has been begging for garlic knot rolls and we still have power, so I decided to try a new Keto recipe.

I adapted the popular Fathead dough recipe to create these Cheesy Garlic Biscuits.  The texture is definitely more of a biscuit or muffin texture. I'll have to keep trying to get a yeast bread texture in future recipes, but this dough could be adapted to create all kinds of baked goods and has the soft, fluffy loft that's so difficult to create while staying Keto. I make my dough in the food processor. If you don't have a very large or powerful machine make this dough in two or three batches. I tried to do mine all at once and the blade got stuck and I got a nasty cut on my thumb trying to remove it.

Keto Cheesy Garlic Biscuits
Makes 12

Biscuits:
3 cups colby/jack or cheddar cheese, shredded
4 ounces cream cheese
2 large eggs
2 1/2 cups almond flour
2 TBSP coconut flour
2 tsp baking soda
6 ice cubes
1 recipe Garlic Herb Butter

Garlic Herb Butter:
1/4 cup salted butter
1/4 tsp garlic powder
1 tsp dried Italian Seasoning

Preheat oven to 400 degrees.  Make the Garlic Herb Butter by melting the butter together with the seasonings and set aside, keeping warm. Soften the shredded and cream cheese by heating in a pan or the microwave. Add all ingredients to a food processor and pulse until blended. Blend in batches if necessary. The dough should be the texture of modeling clay, somewhat, but not too sticky. Line a muffin tin with paper or silicone baking cups. Divide the dough into 12 pieces. Roll each piece into a ball and place in the muffin cups. Place the muffin tin on the top rack of the oven. Underneath it, place another pan with about 6 ice cubes. The ice cubes help the dough rise. Bake 13-15 minutes or until the tops are golden brown. Remove from the oven and brush the tops of the muffins with melted Garlic Herb Butter. You can make extra butter for serving by combining the same ingredients but just softening and not melting the butter.
Per biscuit these have 327 calories, 28.7 grams Fat, 7.3 grams Carbohydrate, 2.9 grams Fiber, and 13.8 grams Protein

This is a great dough to make use for anything with a traditionally fluffy texture, such as biscuits, muffins, quick breads, or even cake. You can change the seasoning to suit your taste. Try adding sweetener or flavored extracts such as lemon or vanilla or Young Living Vitality Essential Oils for cooking. If you add an extract just be careful to keep the texture the same; you may want to replace a little of the cream cheese with a different wet ingredient or add a little more coconut flour to keep the clay-like texture of the dough. If you don't want any cheese flavor use part skim mozzarella cheese in place of the colby or cheddar. Any pan will need to be lined with silicone or parchment, as this is a sticky dough. If it's still raining tomorrow I might have more recipes for you!