Cheesy GF Muffins or Biscuits
Adapted from Dr. Berg.
- 2 cups almond flour
- 1 tbsp baking powder
- ¼ tsp salt
- 2 cups shredded cheese (colby, cheddar, mexican, parmesan)
- optional – maybe try some rosemary or thyme? sundried tomatoes?
- 4 eggs
- 1/3 cup half-and-half
- olive oil baking spray
Preheat the oven to 350°F and spray a muffin tin (or use paper muffin cups, or line a baking sheet with parchment paper).
In a large mixing bowl, combine the almond flour, baking powder, and salt. Then mix in the cheese, and any optional mixins.
Create a small well in the middle of the bowl, and add to the center the eggs and half-and-half. Blend all ingredients until a sticky batter forms.
Fill the muffin cups to half full, or drop 12-18 portions of batter onto the lined baking sheet, depending on size of biscuit you want.
Bake until golden, about 20 minutes.