No Dairy! “Cheddar” Drop Biscuits (grain-free, dairy-free, low carb + keto)
We love tallow; rendered beef fat, in our house. It’s a fabulous alternative to coconut oil if you’re sensitive… which is where I’ve been finding myself more and more these days. Just 1 tablespoon of coconut milk in my blended coffee, makes my tongue itchy. So, I challenged myself to a 30-day coconut-free life and tallow quickly became my #1. Which is how these biscuits were born.
There are 2 ways to get tallow: buy it, make it. To make it, you buy grass-fed beef fat from a place like this, grind it in your food processor or chop it with a sharp knife, add it to the crockpot on low, cook for 5 hours, strain it, put it in a jar. Easy.
Never, in a million years, would I ever, ever think I’d introduce a recipe on the blog by talking about eating beef fat. My, how things have changed. But here I am; high-fat and all, suggesting that you buy some grass-fed tallow, or render your own and make some biscuits with it. Read: The 5 Reasons to Eat Beef Tallow, if you’re interested in all of this.
If you just can’t get “down” with the beef fat, I understand. It’s not for everyone. These biscuits work well with just about any oil. Because Kevin; my husband, loves these biscuits so much, I’ve made just about every combination possible. They work well with olive oil, red palm oil, avocado oil, lard, coconut oil, really, anything. I’ve listed some variations in the notes section of the keto recipe below.
Whether you do tallow or a variation of the plant-based oils above, I know you’ll love these grain-free biscuits. And, they’re also fabulous with chopped salami!
Author: Leanne Vogel Recipe type: Gluten-free, Dairy-free, Sugar-free, Corn-free, Grain-free
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins
Serves: 8
Dairy-free and grain-free cheesy biscuits made with daiya cheese. High-fat, keto and perfectly low carb.
Ingredients Wet Ingredients
- ¼ cup melted tallow *see note
- 4 eggs
- 2 teaspoons apple cider vinegar
- 1 ½ cup roughly ground almond flour
- ½ tsp gluten-free baking powder
- ½ tsp onion powder
- ¼ tsp Himalayan rock salt
- ¾ cup Daiya shredded dairy-free cheddar cheese *see note
- 2 tablespoon chopped jalapenos, optional *see note
Instructions
- Preheat oven to 400F and line a baking sheet with parchment paper or a silicone baking sheet. Set aside.
- Add wet ingredients to a large bowl and whisk until incorporated. Set aside.
- Add dry ingredients to a small bowl, mash up until combined. Add dry ingredients to wet and stir until combined.
- Fold in dairy-free cheddar cheese and chopped jalapenos.
- Drop batter onto prepared baking sheet into 8 biscuits. Once on the sheet, you can shape lightly with your fingers.
- Transfer to preheated oven and bake for 15 minutes, or until golden. Remove from the oven, allow to cool on the baking sheet.
- Store in a sealed container in the fridge for 3 days, or in the freezer for up to 2 months.
Notes Tallow: If you do not have or do not use tallow, you could try melted coconut oil or red palm oil. The red palm oil would change the look of the biscuits to a light red color. If you want to use a liquid oil like avocado oil or olive oil, use the same amount of oil, but bake these in silicone muffin molds instead.
Daiya dairy-free cheddar cheese: can be purchased at any health food store, or here. If you do not have access to dairy-free cheese, you could likely replace this item with an equal amount of nutritional yeast and 2 teaspoons of gluten-free mustard.
Jalapenos: These grain-free biscuits are delicious with jalapenos. Add them in if you like, they’re not too hot.
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This is what melted tallow looks like, golden yellow and beautiful! Add it to the wet ingredients and give it a good stir.
Combine dry ingredients in a small bowl. Simple ingredients, easy to find. We like that.
Drop the dry ingredients into the wet and combine.
Then add the cheese! I’ve listed a couple of variations if you do not want to use Daiya cheese in this recipe. What I like about Daiya cheese is that it’s relatively low carb and isn’t made with garbage ingredients like many of the dairy-free cheese options out there. I have; however, included a variation of this recipe in the notes section, using nutritional yeast.
Drop them biscuits on the prepared pan, bake and voila! Grain-free cheesy biscuits, no cheese involved.
Now hide them from your husband or they will literally disappear in a day.
Coconut has been one of the hardest things to go without because it’s not a full-blown allergy for me. It’s crazy difficult to avoid something when it doesn’t elicit a strong allergic response, likely very similar to how MANY of us feel about ditching the gluten.
