Wednesday, October 8, 2008
Cheese biscuits on a rainy day
I’ve been making these cheese biscuits whenever I want a pick-me-up in the afternoon. I also served them for brunch a couple weekends ago with scrambled eggs and steamed greens and they were a big hit.
I have been tweaking this recipe over the last month or so since buying the Grain-free Gourmet cookbooks. Their recipe for plain biscuits is wonderful. Their cheese biscuit recipe, included in Everyday Grain-free Gourmet, is also good, but I wanted a cheese biscuit that was less sweet and with fewer ingredients. I use pecorino cheese in mine: a mild, slightly nutty sheep-milk cheese that complements the sourness of the yoghurt. Cheddar, though higher in fat, would also be good. The resulting biscuits are moist and soft and taste great on their own, with butter or jam. You can also use them like English muffins for eggs benedict (I haven't tried, but can you imagine? Yum!).
GRAIN-FREE BISCUITS WITH PECORINO AND GREEN ONION
Makes 8 biscuits
220g almond flour
1/2 tsp baking soda
1/4 tsp salt
80g shredded pecorino
2 green onions, finely chopped
1/2 c plain yoghurt
Preheat the oven to 160C/325F.
In a bowl, mix the almond flour, baking soda and salt. Mix in the cheese and onions. In a separate bowl, beat the eggs and yoghurt until mixed. Add the egg mixture to the dry ingredients, stirring with brisk strokes to incorporate. The batter will be thick.
Using a soup spoon, drop biscuit batter onto a parchment paper lined baking sheet forming eight equally sized biscuits. They will spread a bit in the oven, so leave about 1 inch of space between.
Bake 22-25 minutes until golden.