These easy and delicious bacon and cheese biscuits are gluten free and egg free. Learn how to make them from scratch.
Although, this recipe is absolutely delicious, its name is probably quite confusing for many people around the world. Why? Because the word biscuit is not used to name the same thing around the word. So if you have another way of naming this recipe, do not hesitate to tell me about it in the comments. (And I thought the hardest part of this blog would be to create recipes. Didn't think naming the recipes would, in fact, be the hardest! lol!!)
Anyway, however you call it, it will taste the same.
Ingredients to make these bacon and cheese biscuits
- gluten free flour: I mostly use whole rice flour as I like its neutral taste; But you can use another gluten free flour.
- almond flour
- dairy or non dairy plain yogurt : choose according to your own intolerances and to whatever you have on hand.
- extra virgin olive oil
- grated cheese : I use Ossau-Iraty, a French sheep cheese as I can't have any cow dairy but you can choose Emmental, Gruyere or cheddar or any other kind of grated cheese you like
- bacon cubes : be careful to check the ingredients before buying the bacon as it sometimes contain all kinds of additives
- baking soda
- apple cider vinegar
- pinch of salt
How to make these bacon and cheese biscuits
- Heat a pan and transfer the bacon cubes in it to fry them at medium low heat.
- In the meantime, in a large bowl, put the yogurt, olive oil, apple cider vinegar and grated cheese. Mix well with a spoon.
- Add almond flour, rice flour, baking soda, salt and the now quite crispy bacon cubes. Mix with a spoon until all ingredients are well combined.
- Using a spoon (because dough is a little wet), divide dough into 4 balls. Place on a baking sheet.
- Bake for 20-25 minutes or until they reach a golden color. Remove from oven and let cool at least 5 minutes before serving. And voilà! You can serve them warm or at room temperature. Bon appétit!
Can I freeze these?
Yes! You can freeze them. Wait for them to reach room temperature before putting them in the freezer. Whenever you want to eat them, take them out of the freezer a few hours upfront in order to let them thaw. Or you can put them back in the oven for a few minutes.