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High-Protein Cheddar Bay Biscuits (Gluten-Free) Recipe

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3.9 from 10 reviews

  • Author: Sara
  • Total Time: 30 minutes
  • Yield: 5 servings
  • Diet: Gluten Free

Description

These High-Protein Cheddar Bay Biscuits are a delicious gluten-free alternative packed with protein and flavor. Made with almond and tapioca flour and enriched with Greek yogurt, cheddar cheese, and flaxseed, these biscuits offer a fluffy texture with a cheesy, savory kick. They bake quickly to a golden brown perfection, making them a perfect snack or side dish for any meal.

Ingredients

Wet Ingredients

  • 1/2 cup plain Greek yogurt
  • 1 egg
  • 2 tablespoons butter
  • 2 tablespoons honey
  • 1 egg white (for brushing)

Dry Ingredients

  • 1-1/4 cups almond flour (140g)
  • 1/4 cup tapioca flour (30g)
  • 2 tablespoons ground flaxseed
  • 1 teaspoon baking powder
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon salt
  • Dash of black pepper

Cheese

  • 3 ounces shredded cheddar cheese (85g)

Instructions

  1. Preheat and prepare: Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper for easy cleanup and to prevent sticking.
  2. Mix wet ingredients: In a large bowl, combine 1/2 cup plain Greek yogurt, 1 egg, 2 tablespoons butter, and 2 tablespoons honey. Whisk these ingredients together until the mixture is smooth and uniform.
  3. Add dry ingredients: Stir in 1-1/4 cups almond flour, 1/4 cup tapioca flour, 2 tablespoons ground flaxseed, 1 teaspoon baking powder, 1/2 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, 1/4 teaspoon salt, and a dash of black pepper. Mix with a spatula until just combined, ensuring the dough is fluffy and sticky but not wet. Adjust texture with a little extra flour or Greek yogurt if necessary. Gently fold in 3 ounces of shredded cheddar cheese.
  4. Shape biscuits: Drop spoonfuls of the sticky dough onto the prepared baking tray, spacing them several inches apart. If you want a neater look, lightly dampen your hands and gently pat the dough into biscuit shapes. Brush the tops with 1 egg white to help achieve a golden crust during baking.
  5. Bake until golden: Place the tray in the oven and bake for 18-22 minutes, or until the biscuits turn a light golden brown on top. After baking, let them cool slightly on the tray before serving.
  6. Serve and enjoy: Enjoy these biscuits warm with butter, as a protein-rich snack, or alongside your favorite meal.

Notes

  • For a firmer biscuit, slightly reduce the honey or add a pinch more almond flour.
  • Use parchment paper for easy removal and cleanup.
  • Keep hands damp when shaping sticky dough to prevent sticking.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat gently in the oven to refresh texture before serving.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/high-protein-cheddar-bay-biscuits-gluten-free-recipe/