I feel like I’ve been overloading you soup recipes lately. And while winter’s THE perfect time for a little comfort-in-a-bowl mania, there are other things we can be enjoying. In fact, there are other things that are actually perfect accompaniments to soup!
When I discovered these amazing biscuits via an Instagram account I follow, my knee-jerk skepticism whispered to me that keto (no simple carbs, no grains) biscuits that tasted good couldn’t possible exist in nature. WRONG! Thanks to the genius of Carrie Brown and her magnificent blog, “Life In The Sane Lane,” I have found biscuit and butter Nirvana.
There is much about the keto movement and way of life that I adore, specifically, low-carb & high-fat eating, which is just something that aligns with my personal tastes and preferences. I always encourage my readers and clients to take a food or nutritional philosophy which appeals to them and sculpt it to meet individual needs. In my case, I’m on permanent hiatus from cow dairy. And I’m not big on eating bacon on a semi-regular basis and definitely not a fan of cooking in its grease! No judgements here…to each their own. Where I’m headed with this soliloquy is, I’ve taken principals from the Keto and Paleo schools of thought and tailored it to a more DDPYOGA-friendly lifestyle.
Recipes calling for cheese get Manchego and Chevre, depending on the texture I’m going for. Sour cream gets 86’d for the vegan variety or chevre (soft goat cheese) and it works beautifully for me. Dairy from goat and sheep has a different enzyme combination from cow dairy and is much easier for me to digest. I don’t make cheese a primary protein source, but it makes one heck of a delicious accent in cooking, and these biscuits are a perfect example!
I’ve substituted my kind of cheese for the original cow dairy called for. And I’ve made these with chives, fresh oregano, even sage, and it all works beautifully. You can even skip the herbs entirely if you prefer.
This recipe takes some prep work but I think you’ll find it enjoyable, knowing in the back of your mind that the reward is a piping hot biscuit (preferably slathered in some good grass-fed butter).
These biscuits keep well in the refrigerator for up to 10 days and freeze wonderfully. Bon Appetit!