Flour-free biscuit experiment

I came home from work wanting a biscuit. Why? Who knows. But it’s what I wanted. But I didn’t really want a carby biscuit. Here’s what I came up with, an amalgam of a few different recipes. It was really, really tasty, but this recipe has way too much butter in it, so when I try it again, perhaps this weekend, I’m going to try cutting the butter in half (maybe more) and seeing what happens. Stay tuned.  (this is why this is an “experiment”)


  • 1/2 Cup of almond meal
  • 1/2 cup oat bran
  • 1/2 cup tapioca starch
  • 1/2 T baking soda
  • 2 eggs
  • 3/4 t lemon juice
  • 1/2 cup butter (wowza) it was buttery indeed. room temperature
  • 1/8 cup sharp cheddar cheese
  • 1 T basil and a few leaves of sage
  • salt

the method

  1. Beat the eggs
  2. Cream the butter
  3. Add in all of the flours and baking soda, slowly
  4. Add in the cheese and lemon juice
  5. Mix in the lemon juice and salt
  6. Refrigerate for an hour or freeze for 20 minutes
  7. Bake at 350 until golden brown

These came out a little flat–perfect to serve in an egg sandwich. or as the base for a poached egg dish.

About ds331

A lifelong vegetarian. A foodie. Can there be such a thing? Some restauranteurs don't seem to think so...but many of my veggie friends and family have a little something or two to teach them.
This entry was posted in breakfast, low carb, Recipes, side, vegetarian and tagged , , , . Bookmark the permalink.

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