Red Lobster Cheddar Biscuits... the Low-Carb Version!
I must admit that one of my childhood obsessions was Red Lobster’s cheddar biscuit. Going to Red Lobster was a treat when I was a kid, but I never remember ordering any entree there. I just stuff my face with cheddar biscuits until I’m too full to eat anything else... and funnily enough the hubby was the same! Needless to say I was quite ecstatic when they offered the Red Lobster cheddar biscuit mix in stores, but are they really good for you?
Now that I’m trying to live a healthier lifestyle and reducing my carb intake, I wanted to figure out how to make healthier versions of my favorite childhood snacks. Everyone has been talking about using almond flour in lieu of all-purpose flour when making biscuits, so I thought why not give it a go?
1 1/2 cups of superfine almond flour
1/2 cup of full fat Greek yogurt
4 tbsp melted butter (although I may substitute with ghee next time!)
1/2 cup (or more) of cheddar cheese (at the time I just had Mexican cheese blend in the fridge so I just used that)
1/2 tsp of chopped chives (or however much you want)
Making the Cheddar-y Goodness
Preheat the oven to 450* F and grease the muffin pan. I just use an olive oil spray and then ensure I also grease up the sides.
In one bowl, mix your dry ingredients together (almond flour, salt, garlic salt, baking powder, onion powder, garlic powder).
In a second bowl, mix your wet ingredients together (eggs, Greek yogurt, melted butter or ghee) until the mixture is smooth. Then combine with the dry ingredients and mix that until all the dry ingredients are incorporated.
Add the cheddar cheese and the chopped chives until they are incorporated as evenly as possible.
I used a muffin tin so that my biscuits can bake more evenly. I measured out about 2 tbsp of batter per little muffin and I actually had the perfect amount of batter to make 12 little biscuits!
I baked them for about 12 minutes in my oven, but honestly as long as they pass the toothpick test (toothpick comes out clean) it should be fine. I did want the top to have that nice little bits of brown.
The result? It honestly tastes like a biscuit and it’s really addicting! I didn’t feel guilty eating them and by the time the hubby and I finished dinner and packed the rest for tomorrow’s dinner, we were already out!
Gonna make this one again for sure.
