I've been baking with home made almond flour lately. I buzz up my own from raw, unsalted but shelled almonds in my Bullet, which is essentially a coffee bean grinder. It's best to start with almonds from the refrigerator. You don't want to use a blender or food processor, because you will end up with almond butter instead. Buzz the almonds roughly, checking often to make sure your grinder doesn't get too "hot" and make butter instead of flour. When you have it down, make a few cups of flour and store the remainder in the fridge in a Ziploc baggie.
Cheddar Bay Biscuits
1 cup sharp cheddar cheese, finely grated
1 cup almond flour
3 T melted unsalted butter
1 large egg beaten
1 t coarsely ground garlic powder with parsley (Lawry's)
1/4 t salt
Heat oven to 350 degrees.
Mix dry ingredients separate from wet, then combine. Drop onto silicone baking sheet in 6-8 rounded blobs. Bake for 20 minutes. Let set after baking until biscuits reabsorb the grease around them, then serve hot.
It's not necessary to baste these with additional melted butter, but when reheating them for leftovers, you might need to do that (if you have any leftovers).
Cheddar Bay Biscuits
1 cup sharp cheddar cheese, finely grated
1 cup almond flour
3 T melted unsalted butter
1 large egg beaten
1 t coarsely ground garlic powder with parsley (Lawry's)
1/4 t salt
Heat oven to 350 degrees.
Mix dry ingredients separate from wet, then combine. Drop onto silicone baking sheet in 6-8 rounded blobs. Bake for 20 minutes. Let set after baking until biscuits reabsorb the grease around them, then serve hot.
It's not necessary to baste these with additional melted butter, but when reheating them for leftovers, you might need to do that (if you have any leftovers).
Last edited: