My love-hate relationship with my camera
Ok, this picture does NOT do these biscuits justice! A am still learning out to use my camera (I have had it for over a year) and my new lens (Nikon 50mm f/1.8G AF-S). I took a “lesson” on how to use my camera from a local photographer about 3 weeks ago and WOW, I learned so much and I realized I knew so little! I am still trying to figure out “aperture” and “white balance” and such (these are new terms to me by the way). I have a long way to go to produce Martha Stewart quality pictures, but I am on my way! Just take my word on this recipe, it’s delicious! My photography may be hit and miss but this recipe is TOTALLY on point! Even though these biscuits don’t look big in the photos, the GRANDE in the title is there for a reason. These are BIG biscuits!
My favorite part about blogging has been sharing my recipes. The picture-taking has sometimes been chore due to the fact I have to keep food away from my 2-year-old and hungry dogs while staging the shot. The things I do to TRY to get a good picture! Anyway, when I make these again, and it won’t be long, I’ll try to make these biscuits look as good as they taste!
Everything is better with Bacon
For those bacon and/or cheese lovers out there, you are going to LOVE these biscuits! I am not about to confess how many of these I have eaten over the past day. I will however say that they made a wonderful evening snack, a yummy breakfast, and they went well my chicken for lunch!
I know some people don’t consume bacon. If this is you, feel free to use any other meat that you like. Just do me a favor, please don’t make those of us you eat it feel bad because I would not to this to you. Thank you in advance! 😉
These are a spin-off of my Better than Red Lobster Biscuits that everyone loved! I added less coconut flour and more cheese. I also made them bigger so that they could easily be popped into your toaster. Using a toaster to reheat these biscuits makes them taste like they came out of the oven.
These would be great for breakfast, at home or on-the-go. Also, use these bisuits as buns for a juicy hamburger. Feel free to use a smaller scoop for a smaller biscuit, just be sure to reduce the cooking time. Oh, and be sure to make a double batch and stash some in the freezer.
A few of my FAVORITE Kicthen Tools
I love my scoops! Really, I use them a few times a day. I have a small one (1.5 tbsp) that I use for everything from small cookies to meatballs. My medium scoop is 3 tbsp and I use it for my Better than Red Lobster Biscuits (makes the perfect size), measuring the filling to make my mini cheesecakes, or making a slightly bigger meatball. My large scoop which is 4 tbsp I use to measure the batter for cupcakes, BIG meatballs, salmon patties, hamburgers, buns and anything else I need to scoop! These are a GREAT investment!
I also LOVE my muffin top pans, I have 3! I use these pans to make my Tasty Sandwich Bun (from the cookbook), scones, whoppie pies (with any of my cake recipes) and now, these yummy Bacon-Cheddar Biscuits! The pans give these biscuits or any other baked good their defined shape. You can use a parchment lined cookie sheet, but they will be bigger and thinner biscuits.
How about Pizza Pockets!?! Substitute chopped pepperoni for the bacon and mozzarella cheese for the cheddar! Yum! (This recipe coming soon.)
Also, substitute REAL Greek Yogurt for the sour cream. This is a great way to add some protein. Don’t have bacon?? Feel free to use ham or even leftover chicken. Even add your favorite dried herbs!
Bacon-Cheddar GRANDE Biscuits
Makes 8 large Biscuits
3/4 cup blanched almond flour (I use Honeyville)
1/2 cup fresh grated Parmesan cheese
2 tsp baking powder
1/4 tsp Himalayan pink salt
1/2 cup pure sour cream
2 pastured eggs
4 oz sharp cheddar cheese, grated
4 tbsp salted butter, softened
6 pieces of thick cut bacon, cooked & chopped
Preheat oven to 350 degrees F. Butter 8 wells of your 2 muffin top pans and set aside. In a medium bowl, mix dry ingredients. Then add remaining ingredients and mix with a wooden spoon or spatula until well blended. Use large scoop to scoop out dough onto prepared muffin top pans. Bake for 20 minutes. Remove from oven. Allow to cool for 5 minutes before removing from pan with small spatula. Cool on wire rack.
Best is served warm with sour cream. Store in fridge or freezer. Pop in toaster to reheat.
Nutritional Information: 270 Calories, 23 grams of Fat; 2.5 Net Carbs; 12 grams Protein per Biscuit
Nutrition information obtained from http://caloriecount.about.com.