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  • 1 (8-oz) block creâm cheese
  • 3 cups shredded mozzârellâ cheese
  • 4 eggs
  • 4 Tbsp bâking powder
  • 1-1/3 cups âlmond flour
  • 2 Tbsp melted butter


  1. Preheât oven to 400ºF.  Sprây â 12-inch câst iron skillet with cooking sprây. Set âside.
  2. In â sâucepân over low heât, melt the creâm cheese ând mozzârellâ cheese together. Stir until smooth. Remove from heât.
  3. In â lârge bowl, combine the melted cheese, eggs, 4 Tbsp bâking powder, ând âlmond flour. Mix until smooth. Let stând for 10 to 20 minutes.
  4. Using â lârge cookie scoop, scoop dough ând plâce in 12-inch câst iron skillet. Plâce skillet in refrigerâtor for 10 minutes.
  5. Remove skillet from refrigerâtor. Bâke for 20 to 25 minutes, until golden brown.
  6. Brush cooked biscuits with melted butter.

Source: https://www.plainchicken.com/2018/09/cheesy-keto-biscuits.html

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