Name: Sheep Cheese Biscuits (Gluten-Free)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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

Ingredients

Scale

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

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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.