A few months ago, B and I had the idea to do keto. We had seen it work for so many of our friends, and it didn’t look too bad. I love eggs and meat, so why not? The one thing I struggled with was not having biscuits for breakfast – usually on the weekend, we enjoy a biscuit either Saturday or Sunday, so I was craving that. So I scoured Pinterest like any sane normal person, and found this recipe from Plain Chicken. The only difference is she put them into a skillet, where I just did drop biscuits.
WHAT YOU NEED
4 oz cream cheese
2 cups shredded mozzarella cheese
2 tsp baking powder
1 packet dry Ranch dressing mix
1 1/2 cups superfine almond flour
1 cup shredded cheddar cheese
1/2 cup (or more!!) cooked bacon
WHAT YOU DO
Preheat oven to 400F
In a microwave safe bowl, microwave cream cheese and mozzarella cheese on high for 1 minute. Stir until smooth.
Add baking powder, eggs, ranch mix and almond flour to cream cheese mix and stir well.
Add cheddar cheese and bacon. Stir until combined.
Spray a skillet (or cookie sheet) with cooking spray. If you do the skillet, divide the dough into balls and place in the skillet and put the skillet in the fridge for about 10 minutes. If you do drop biscuits, put the bowl of dough in the fridge for 10 minutes, take out, and use a cookie scoop to place biscuits on the sheet.
Bake for about 20-25 minutes – brush with butter.
These were so good and reminded me a little bit of a Red Lobster cheddar bay biscuit with bacon. I’ve wanted to try it with regular flour, but have yet to do it. These were so good, I was bringing them to work for lunch with my salad!