INGREDIENTS
- 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
INSTRUCTIONS
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Muffin tin should be greased and the oven set to 400 degrees.
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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.
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Stir in the coconut flour, baking powder, garlic cloves, and Italian seasoning before adding to the mixture.
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Add cheese and stir.
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To prevent the batter from sticking, I would advise using parchment paper liners. Drop the batter by spoonfuls into 12 oiled muffin tins.
NOTES
Tips
-Add a little additional butter to your biscuits while toasting them before a meal for enhanced flavour and texture.-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;
