If you’ve been missing bread, rolls and biscuits because of eliminating grains, you’ll love this Cheesy Herby biscuit recipe which is grain and nut free. They are super delicious hot out of the oven and the perfect side to soup, salad or any other meal! Keep leftovers in the fridge and warm them up as a snack. This video is sponsored by our favorite fiber supplement – Bellway Fiber.

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Cheesy Herby Biscuits:


    • 2 cups shredded mozzarella cheese
    • 2 ounces cream cheese
    • 3 large eggs
    • ½ cup coconut flour
    • 2 teaspoons dried rosemary or 1 tsp fresh finely chopped rosemary
    • ½ tablespoon baking powder
    • ¼ teaspoon onion powder
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • optional butter to top each roll


Cheddar Jalapeño

    • Use 1/2 Mozzarella and 1/2 cheddar cheese
    • wwap fresh or canned jalapeño or green chile instead of rosemary


Pre-Heat over to 350 degrees.
In a medium size bowl add shredded cheese, cream cheese and eggs combine very well with a hand mixer or with a fork by hand.
Once combined add remaining ingredients. Blend until combined.
Use a spoon or a scooper and drop batter onto cookie sheet lined with parchment paper or silicone baking mat for quick clean up creating 12 biscuits
Bake for approx. 23 minutes or until edges are golden brown.  Press down lightly with fork at about 10 minutes for flatter biscuit.
Remove from oven and allow to cool for 5 minutes.
Store refrigerated for one week.
Makes 12 servings.

Approx. per biscuit   155 cal,  5g carb,  9g protein, 11g fat

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