While most of my recipes will be completely dairy-free, there will be an occasional recipe that features sheep or goat dairy, like these Gluten-Free Sheep Cheese Biscuits.
These biscuits are easy to put together and bake up quickly, which is a good thing because they don’t last very long in my house. I like to serve these alongside soups and Italian dinners. They also work great for breakfast sandwich buns.
The type of sheep cheese that I normally use is Pecorino Romano or Manchego. I have found both of these types of sheep cheese at Meijers, a Mid-West grocery store chain and at Costco. I love that they put a little sheep head on the packaging. It helps people like me who didn’t know that pecorino means “Italian cheese made from sheep milk”.
If you are a Trim Healthy Mama these Gluten-Free Sheep Cheese Biscuits are an S.
- Preheat oven to 350°. Line a large 13 x 18 baking pan or two smaller baking pans with parchment paper.
- Mix almond flour, coconut flour, baking powder, garlic powder, and sea salt in a medium mixing bowl with a whisk. Stir in eggs, coconut milk, cheese, and melted coconut oil. Mix thoroughly.
- Drop by spoonful or cookie scoop onto lined baking pan about three inches apart.
- Bake for 15-20 minutes or until lightly golden. Serve warm.
This recipe was adapted from Melissa’s Cheesy Garlic Biscuits from Satisfying Eats. If you can eat cow dairy with no problem, her recipe should suit you well.