Since I was diagnosed with ulcerative colitis, breakfast has become my favorite and most important meal of the day. However, I have gone through some changes in what works best for me.
In the beginning, sweet breakfasts made me feel the best. They filled me up, satisfied my taste buds, and did not cause me any problems. Whenever I tried to change it up with a savory option, like scrambled eggs, I would experience really bad heart burn.
But after getting back on food after my second big flare, that sugary sweetness in the morning did nothing for me. I wanted savory and I wanted it bad. One of my main complaints with my experience of SCD was the lack of savory baked goods. With a few exceptions, most of the stuff I had tried turned out sweet. So I started experimenting. And the Cheddar and Chives Biscuits were born…
First you’re going to mix the almond flour, coconut flour, baking soda, salt, and pepper together in a large bowl. Next you’re going to grate frozen butter into the mixture. Say what? That’s right. Frozen butter.
Every time I make these, my dad opens the freezer and says, “There’s butter in the freezer. Why is there butter in the freezer?!” Now you can confuse people too.
After grating the butter into the flour mixture you add some honey and then cut in the butter until the mixture resembles course meal. “Cutting in” the butter is basically like mashing potatoes only you are trying to combine the butter into the flour mixture. You can use a pastry cutter, a potato masher, or my favorite cheap option, two forks. This is what it is supposed to look like…
Now you get to throw in some green.
Just add in the shredded cheese and chives and toss to combine.
Add in the wet ingredients next: the yogurt, french cream, and coconut milk. Mix with a spatula until combined. It will be pretty thick and fairly dry, with no excess liquid.
Now the dough is ready to be popped into the oven. Drop 1/4 cup rounds onto a baking sheet lined with parchment paper or a non-stick baking mat. I use a Real Simple® Professional Silicone Baking Mat. It is awesome. I was getting so tired of feeling like I was starting an art project every time I was in the kitchen. Now I just plop it down and get to business.
Bake at 350 degrees Fahrenheit for 20-30 minutes or until slightly brown. These turn out best if you let them cool in the oven after you have turned it off. This crisps them up a bit and makes them a little more sturdy as well. And you’re finished!
Ta-da! Now onto a couple of notes.
The first time I made these successfully, I used a really coarse hard sea salt. I initially was turned off by how it did not incorporate into whatever I was making. But in the Cheddar and Chives Biscuits, it ended up working. The second time I made these I used a different type of salt and I really missed those bursts of crystalized salty goodness that were present in the first. So I recommend using a really coarse and hard sea salt if you have it.
Also, for those of you who are tempted to make these but are (1) not on a restricted diet (2) don’t have time to make your own yogurt or french cream (3) don’t even want to try to make your own yogurt or french cream, here is my advice to you.
Substitute plain greek yogurt for homemade and use sour cream in place of french cream. I can’t guarantee that it will work because I honestly don’t want to bake something I won’t be able to eat. That is the literal definition of torture in my book. However, using greek yogurt and sour cream will not interfere with the chemical reactions that help make the final product.
My favorite way to eat these at breakfast time is in a Sausage, Egg, and Cheese Breakfast Sandwich. Actually, it is the only way I eat them because it is so good I haven’t tried other ways. Check out that post to see how it’s done.
Cheddar and Chives Biscuits
- 1 cup almond flour
- 1 cup coconut flour
- 2 teaspoons and 1/4 baking soda
- 3/4 teaspoons coarse sea salt
- 1/2 teaspoon ground black pepper
- 6 tablespoons butter frozen and grated
- 1 tablespoon honey
- 1/2 cup cheddar cheese grated
- 2 tablespoons chives freshly chopped
- 1/2 cup yogurt SCD or plain commercial brand
- 1/2 cup french cream or sour cream
- 1/2 cup coconut milk
Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a non-stick baking mat.
In a large bowl, mix the flours, baking soda, salt, and pepper together.
Cut in the grated butter and the honey until the mixture resembles coarse meal.
Add the shredded cheese and freshly chopped chives and toss to combine.
Add the yogurt, french cream, and coconut milk and mix with a spatula until combined.
Drop dough in 1/4 cup rounds onto prepared baking sheet. Bake at 350 degrees Fahrenheit for 20-30 minutes or until slightly golden-brown. I like to turn the oven off after they are done and keep them in the oven as it cools. This helps crisp them up some.
Recipe NotesIf you are not following SCD and don't want to make your own yogurt or french cream, you should be able to get the same results by using a plain commercial yogurt brand and sour cream.
Also, using really coarse and hard sea salt provides an extra nice burst of flavor for your taste-buds.