Cheesy Olive Oil Biscuits
Look no further for the homemade food that doubles as a side dish or focal point of an on-the-go breakfast! The use of olive oil gives these such a classy, buttery, melt-in-your-mouth type of taste and texture. They give off such a warm + cozy vibe, with cheesiness in the air. Unfortunately, lots of pre-packaged mixes are loaded with inflammatory oils and are ultra-processed. I chose to make it where it does not get much simpler than this, with just seven ingredients involved. Smear some cream cheese on top or have as an afternoon snack, no judgement here; they will be gone before you know it!
Ingredients:
2 eggs, pasture-raised
1 cup cheese(s) of choice, crumbled or grated (I used goat cheese!)
1/2 cup extra virgin olive oil
2 cups almond flour
1/4 cup tapioca flour/starch
1 tbsp oregano
1 tsp pink salt
Directions:
Preheat the oven to 375 degrees, then line a baking sheet with parchment paper.
In a medium-sized bowl, stir the eggs, cheese(s), and EVOO together well.
In a separate bowl, combine all of the dry ingredients: almond + tapioca flours, oregano, and pink salt.
Pour the dry mixture into the wet, then mix until everything is well-incorporated.
With a damp or lightly-greased spoon or measuring cup, form the batter.
Place six-eight, circular dollops of batter onto the prepared baking sheet.
Cook for 24-26 minutes, or until golden-brown on top.
Enjoy alongside a steak dinner, with a smear of cream cheese, or all on it’s own!
Store leftovers, if any, in the fridge or freezer and reheat when the craving hits.
Notes:
When microwaving the biscuits, from storing in the fridge, do so for at least 20 seconds.
