Everyone has guilty pleasures. My husband, who is an indie music aficionado, loves a little Brittany Spears. An old boss of mine who was a MAJOR wine snob loved the occasional bottle of Boone’s Farm. No matter what your “thing” is, you will undoubtedly have a guilty pleasure. Or, if you’re like me, your guilty pleasure list rivals your regular (translation: acceptable) pleasure list.
At the top of my foodie GP list? Red Lobster cheddar biscuits. Fluffy, cheesy, herby, and comforting baked heaven, enhanced only by buttery shrimp scampi or stuffed sole. Except by the time the entree arrives, I’m usually too full to full enjoy my greasy seafood.
1/3 cup coconut flour, sifted
4 Tbsp butter, cubed
1 Tbsp raw honey
1 tsp baking powder
1 tsp apple cider vinegar
1/3 cup shredded sharp cheddar
1-2 Tbsp chives (dried or fresh)
1 tsp red pepper flakes
1) In a medium mixing bowl, combine flour, butter baking powder, eggs, honey, and apple cider vinegar until completely incorporated. (Butter will be slightly lumpy, and that’s okay.)
2) Add chives and red pepper flakes then combine, and fold in cheese last.
3) On a parchment paper lined baking sheet, drop biscuits with a spoon and flatten slightly.
4) Bake for 15 minutes at 400 degrees. Allow to cool almost completely before eating.
1) If you hate cheddar biscuits and just want regular biscuits, omit the cheese, chives and red pepper flakes. You’ll be left with a tasty and simple coconut flour biscuit which is very versatile.
3) If you’re totally into cheese but are strictly paleo or dairy intolerant, sub 1/4 cup nutritional yeast and add two tablespoons of unsweetened almond milk.