I’ve been considering how simple it would be to modify my ketogenic biscuit recipe to create a low carb copycat version. This version is a parody of the Cheddar Bay Garlic Biscuits that everyone adores from the well-known chain restaurant Red Lobster. All I had to do was add some garlic, the appropriate seasonings, and additional sharp, shredded cheddar cheese, and presto—Red Lobster-style biscuits are coming your way!
For a quick and simple dinner side dish, I love to make these in larger amounts and freeze them.
Butter, eggs, and sour cream make up the base of the dough for a cheddar bay biscuit while also providing fat and protein.
Due to allergies in my family, I use coconut flour in my keto dishes, but if you like, you can use almond flour. Simply multiply by four.
The leavening chemical that makes your biscuits rise is baking powder.
For a very garlicky biscuit, freshly minced garlic cloves are a necessity.
Cheddar Cheese: Using recently grated cheddar cheese is important! For the finest flavor, get the best you can find!
Keeping your keto garlic cheddar bay biscuits fresh
Even though I enjoy cooking, it is always good to have something quick and simple available for any meal. Dinner is even easier to organize and so much more pleasurable when you prepare these garlic cheddar biscuits in advance! They can be kept in the refrigerator for a few days if they are well-sealed, but I prefer to freeze them in big amounts!
I only need to remove a couple from the freezer, reheat them, and serve them with our keto supper.
Here are some suggestions I have for freezing biscuits:
Create two batches! Then, be sure to give them time to finish cooling! If not, freezer burn could occur to your lovely handmade biscuits. Not savory.
Tips for keto cheddar bay biscuits:
It is incredibly simple to make these biscuits wrong. To ensure they are extra wonderful and extremely scrumptious, you can follow a few guidelines.
Butter and fresh parsley go a long way with flavor when used to finish biscuits.
To enhance flavor and texture, toast your cheddar biscuits before serving them with a small amount of butter.
If you like, you can use almond flour in place of the coconut flour. The alternative uses four times as much coconut flour.
For easier removal, line your tins with muffin or cupcake liners.
KETO CHEDDAR BAY BISCUITS
- 4 1//2 tablespoons of melted and cooled butter
- 2 tablespoons of full-fat sour cream and 1/3 cup of coconut flour
- 4 Eggs
- 1/4 teaspoon each of baking powder and salt
- 1/2 teaspoon of chopped garlic from 2 cloves Italian spices
- 1 1/2 cups of sharply shredded cheddar cheese packed with minced parsley
- Muffin tin should be greased and the oven set to 400 degrees.
- Melted butter, eggs, salt, and sour cream should all be combined, then whisked together. I cool mine by placing the bowl in the refrigerator for 5 minutes.
- Stir in the coconut flour, baking powder, garlic cloves, and Italian seasoning before adding to the mixture.
- Add cheese and stir.
- To prevent the batter from sticking, I would advise using parchment paper liners. Drop the batter by spoonfuls into 12 oiled muffin tins.
Use four times as much coconut flour as almond flour if you want to use it. This equates to roughly 1.2 cups. Simply measure out 1/3 cup of flour four times to make it simple. Nutrition 135kcal; 2g carbohydrate; 5g protein; 11g fat; 6g saturated fat; 81mg cholesterol; 203mg sodium; 47mg potassium; 1g fibre; 370IU vitamin A; 0.2mg vitamin C; 125mg calcium; 0.6mg iron;