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Just finished some of these with a low carb "gravy" on top for breakfast and I thank you from the bottom of my Southern food eating heart. I haven't had a country breakfast in forever cause I watch carbs. I was worried about the review that said these were too thin and spread so I baked them in a greased muffin pan. No issues tho. Once the coconut flour was stirred in the batter thickened right up. I agree that the person who gave the poor review must have made a mistake at some point because my biscuit dough was almost too thick to fold in all the cheese. Baked up crisp on the outside and soft in the middle. Got 9 smallish muffin shaped biscuits. Going to try these with different cheese and seasonings next time. Thanks for sharing.
I have shared this recipe with a good number of my low carb buddies. They've all been hesitant because of the other poor rating. I'm not sure what happened to that person, but my biscuits came out perfectly. This recipe is a keeper. Side note, I got 6 instead of 8 out of my batch, but perhaps I made mine a bit larger.
My husband and I recently began eating LCHF. Bread has been my husbands greatest challenge. I made these as per the recipe and they were delicious. Great texture, great chew factor, great flavor. The coconut flavor was still apparent, but did not detract from the experience. These are reminiscent of Red Lobster's Cheddar Bay Biscuits. At .5 carb per biscuit, we will definitely be having these again. Be warned, they are very filling!
This recipe did not work for me. The flavor was good but the consistency was not like a biscuit. More like a cookie. I think this is my error, but I am not sure what I did wrong.
I just made these. I used soy flour because coconut flour is not sold in my area. I made 12 of these in a muffin top pan. I used a brand new nonstick pan and I greased it well with Canola oil, also. They stuck like glue to the pan. I think it was due to the eggs. Next time I will use parchment paper maybe. Anyway, these were very good when you are craving a biscuit, even though they were made with soy flour. I know they would taste much better with regular flour but I'm doing low carb. I used these biscuits on a salad like croutons, and also as a snack with fresh basil pesto. I will keep this recipe and make them again.
Quantities must be wrong. Batter was soupy. I added flour to make it closer to the consistency of a dropped biscuit. Even so, this was more like a flat, dry, thin pancake than a biscuit.