Cheddar and Chive Breakfast Biscuits

• doses: 12 servings
• tempo ativo: 20 minutes
• tempo total: 35 minutes

Ingredientes

1 1/2 tablespoons avocado or olive oil

1 medium yellow onion, diced

16 ounces ground chicken

2 teaspoons garlic powder

2 teaspoons kosher salt

1/2 teaspoon ground black pepper

1/2 teaspoon dried sage

6 eggs

1 1/2 cups shredded cheddar cheese, divided (can sub dairy-free cheese)

1/3 cup finely diced chives

1 1/2 cups blanched almond flour

1/3 cup coconut flour

2 teaspoons baking powder

Instruções

Preheat oven to 400F and line a baking sheet with parchment paper.

Heat the oil in a skillet over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until translucent.

Clear the center of the pan and add in the ground chicken. Cook, stirring constantly, until the chicken is cooked through, 7 to 10 minutes. Remove from the heat and stir in the garlic powder, salt, ground black pepper, and dried sage. Set aside to cool and drain any excess liquid (if needed).

Whisk the eggs in a large mixing bowl, then incorporate 1 cup of the cheddar cheese, the cooled chicken and onion mixture, and the chives. Use a spatula to mix.

Add the almond flour, coconut flour, and baking powder to the bowl and mix until just combined.

Use a large cookie scoop or spoon to make 12-14 evenly sized balls of mix and place them on the baking sheet. Rub a little bit of oil in your hands and shape each into a biscuit shape by pressing down lightly on the tops. Cover the tops of each with the remaining 1/2 cup of cheddar cheese.

Bake for 13 to 16 minutes, until the biscuits are firm and starting to brown on the outside. Remove from the oven and cool completely on the baking sheet.

Reheating: To reheat from the refrigerator, bake or air fry at 325F for about 5 minutes. To reheat from the freezer, either defrost for 8 hours in the fridge, then bake or air fry at 325F for 5 minutes, or if wholly frozen, bake or air fry at 325F for 10 to 12 minutes.

Notas

Flour: If you don’t want to use almond flour, you can swap it 1:1 with all purpose flour. If using a gluten-free all purpose flour, make sure it is a 1:1 swap. If you want to swap the coconut flour, it’s a 1:4 ratio, you’ll need 2 cups of regular all-purpose flour or an additional cup of almond flour. Coconut flour has a very high absorption rate, so swapping it may result in a dough that is slightly more liquid—simply add more flour as needed but don’t stress, this recipe is very forgiving!