Remove ready biscuits from the oven and spread the topping all over.Meanwhile prepare the topping by whisking all ingredients together.Using table spoon, scoop the batter and place evenly on to the baking tray. Cover baking tray with parchment paper.In a small bowl, combine eggs, sour cream, butter. In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder. Add shredded cheddar cheese and mix all together. Lightly grease muffin cavities of a 12-cup muffin pan.Pour liquid ingredients into a dry ingredients.Note: these biscuits can be made with or without sourdough discard. Stir in the frozen peas, cooked ground beef, and thyme at the end. Bring the gravy to a boil, then reduce the heat and simmer until the liquid thickens slightly, about 3-4 minutes.
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