Amber Crumb Romano Biscuits (keto | Grain -free) Recipe

Preheat the oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix dry ingredients

In a large bowl, combine the almond flour, grated Pecorino Romano cheese, baking powder, and salt. Mix well until combined.

Combine wet ingredients

In another bowl, whisk together the cultured coconut yogurt, eggs, cashew cream, and olive oil until smooth and well blended.

Combine mixtures

Gradually add the wet ingredients to the dry ingredients, stirring until a dough forms. The dough should be slightly sticky but manageable.

Shape the biscuits

Using a spoon or your hands, scoop out portions of the dough and shape them into round biscuits. Place them on the prepared baking sheet, leaving space between each.

Bake the biscuits

Bake in the preheated oven for 15-20 minutes, or until the biscuits are golden brown on top.

Cool

Remove from the oven and let the biscuits cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prepare sauces

While the biscuits are baking, prepare your chosen sauce. For the Basil Pomodoro, heat in a saucepan over medium heat until warmed through. If using grass-fed butter, simply melt it. For honey butter, mix local raw honey with softened butter until well combined.