Low Carb Gruyère Chive Biscuits (THM S)
I have been working on my biscuits recipes, trying new things, and tweaking a few recipes. I listened to some of your critiques of my parmesan garlic biscuits, and tweaked the recipe a bit to add some moisture. Then I started building on that recipe, and created deliciously cheesy Gruyère Chive Biscuits.
Believe me, these sound so fancy but they're easy with just a touch of elegance.
Gruyère is a hard yellow cheese that you typically find atop French onion soup. It's nutty, buttery, slightly salty, but very mild in flavor (hence, being an excellent pairing in your biscuits!). For this recipe, I actually used smoked Gruyère for a little hint of smoky flavor, but feel free to use regular as well.
Then cut in the softened butter with a fork, and add the beaten eggs.
As you can see, this dough is fairly wet (which means more moisture!). I used a small measuring cup to get even portions of the dough, about 1/4 c or 1/3 c measure should do.
Scoop it out, add it to a lightly sprayed cast iron skillet (or parchment-lined baking sheet), spacing them about 1/4 - 1/2 inch apart.
I like my biscuits to have nice buttery, brown tops, so I brushed them with about 2 Tablespoons of melted butter.
Pop them into a 350 degree oven for about 20-25 minutes (watch the sides and bottoms for doneness).
Look at those beauties!
The tops get a little cracked (a la traditional biscuits) and the bottoms have a light crunch. The cheese melts into the biscuits and the chives add a very delicate onion flavor. The texture is fluffy, light, and moist.
Enjoy these alongside any S meal. We had these with our Loaded No-Tato Soup last week, and I tell ya - my kids get SO excited for biscuits. They are biscuit maniacs, and I'm just happy we can ALL have biscuits that are good for us.