When I was younger, we had a Saturday morning breakfast routine.
I usually had a hockey game in the afternoon so it was always important to fuel up. My Mom worked during the week as a programmer (she’s an incredible lady, really) so the weekends were special to sit down together and have a meal. She would usually make biscuits, eggs, sausages. To this day, any time I have a biscuit with jam, I’m immediately taken back to those moments at the table with my parents.
It’s funny how you don’t realize how meaningful something is to you until you look back at it. There are days, plenty of them, where I’d love to be sitting at that table again, slathering jam on a biscuit.
The best part about these biscuits is that you can really do what you want with them and they go well either sweet or savory. It might seem odd considering there’s cheese in them but it’s really not — mozzarella is mild enough that it easily lends itself to a sweet biscuit as well.
For re-heating: You can microwave these to warm them up but it does alter the taste. I would recommend putting them back in the oven or lightly toasting in a pan.Print
- 2 cups almond flour
- 1½ – 2 cups cheese (I used a mix of mozzarella and cheddar)
- 2 eggs
- ½ cup heavy whipping cream
- 2–4 tbsp butter (cut into pieces)
- ¼ tsp baking powder (optional)*
- Mix all ingredients together in a bowl. Form into balls (as many/little as you want, I made 6). Bake at 375 for about 20 minutes or until firm.