These tasty Sheep Cheese Biscuits (Gluten-Free) bake up quick and easy. Great for a side with meals or breakfast sandwich buns. Low-carb, THM-S
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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, which has the lowest price. 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”.
Trim Healthy Mamas these biscuits are an S.
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Sheep Cheese Biscuits (Gluten-Free)
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 20-24 biscuits 1x
- Category: Breads
Ingredients
- 1/2 cup blanched almond flour
- 4 tablespoons coconut flour
- 2 teaspoons baking powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 2 large eggs
- 1/2 cup coconut milk
- 1 cup Pecorino Romano cheese, shredded
- 4 tablespoons coconut oil, melted
Instructions
- 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.
Notes
These biscuits freeze well.
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.
Christa
With soup season coming upon us, I can’t wait to try these!
Mama
Christa, I hope you like them. Yes, soup season is coming. Our weather keeps flopping back and forth so I’m not quite there yet.
Jacqueline @ Deeprootsathome.com
Robin,
I’m so glad to see you back blogging!
Your biscuits are something we will make as our naturopath is helping me over my dairy allergy~ Yay! I can almost smell them baking in the oven 🙂
Mama
Thank you, sweetie! It’s good to be back. That would be wonderful to get over your dairy allergy. We are working our way there, too, hopefully.
Rhonda Devine
Absolutely delicious!! Sara made these to go with our soup and we all liked them–thanks so much for sharing the recipe:)
MamaShire
Oh, that’s happy news. I love it when you all like my recipes! 🙂
Emma
Can I use the Kebia Bulgarian sheep’s cheese?
Thanks
Emma
Actually I found the cheese u speak of 🙂
Thanks
alacarte
I am curious about the coconut flour…does that help provide texture? I used garbanzo flour instead, as that is what I had. And my cheese was already grated, not shredded, so mine came out a bit flat, probably on both counts…still delicious!
★★★★★
MamaShire
Coconut flour cannot be substituted 1:1 with other flours. It is very unique. I’m glad it was still delicious though!