It may be cooling off a little but barbeque season isn’t quite over yet. I recently made a huge rack of ribs with a tangy rum-mango sauce (I’ll post the recipe later this week) that would have been just fine with some grilled vegetables. But having recently purchased Everyday Grain-Free Gourmet: Breakfast Lunch and Dinner by Jodi Bager and Jenny Lass, I decided to try my hand at some primal biscuits as an accompaniment (in addition to the vegetables, of course). The book has recipes for plain and cheddar cheese biscuits as well as a berry morning popovers recipe (which I have also made and loved) that relies on the same base ingredients. I still have a way to go before I’ve fully explored the diverse range of recipes in this book but so far I highly recommend this and their first book, Grain Free Gourmet for some great ideas on easy-to-prepare, grain–free, refined-sugar-free and lactose-free recipes. Although written for the Specific Carbohydrate Diet, primals will find plenty of useful recipes in both books, especially if you include some dairy in your diet like I do. Other recipes in these books that I can’t wait to try are: Crepes with Brie and Caramelized Apple, Cannelloni, Soufflé Bread, Gourmet Pizza, Tiramisu, and Apple Galette. Here is my twist on the Cheddar Biscuits.
I made a half batch because it was just the two of us and I figured I could do without a lot of extra biscuits around the house, primal or not. You’ll have to figure out how to halve 3 eggs on your own, though, because what I did wasn’t pretty. If you make a full batch I would recommend using two baking sheets because these spread out considerably as they cook.
3 cups almond flour
1 tsp baking soda
few shakes of salt
6 oz good quality cheddar cheese, grated
2 fresh jalepenos, seeded and minced
¼ cup plain yogurt
½ cup water
Combine almond flour, baking soda, and salt in a large bowl. Mix in grated cheese and jalepeno. In a separate bowl, mix the eggs, yogurt, and water. Combine the wet ingredients with the dry ingredients. Drop batter in large spoonfulls onto a greased baking sheet or parchment. Bake at 325 degrees for 20-25 minutes until slightly browned on top.
Makes 12 good-sized rounds.