Ingredients:
- 2 cups Superfine Blanched Almond Flour (220 g)
- 2 tablespoons Coconut Flour (15 g)
- 1 tablespoon Baking Powder (15 g)
- 1 teaspoon Xanthan Gum (3 g)
- 1/2 teaspoon Fine Sea Salt (3 g)
- 8 tablespoons Unsalted Butter, very cold and cubed (1 stick / 115 g)
- 1 cup Sharp Cheddar Cheese, grated (110 g)
- 4 tablespoons Full-Fat Cream Cheese, softened (56 g)
- 2 large Eggs, lightly whisked
- 1 tablespoon Melted Butter (optional, for finishing)
Instructions:
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
- In a large bowl, vigorously whisk together the almond flour, coconut flour, baking powder, xanthan gum, and salt. Ensure the leavening agents are distributed evenly.
- Add the cubed, very cold butter to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour mixture until it resembles coarse, pea-sized crumbs. Keep the butter cold.
- Stir in the grated cheddar cheese until evenly distributed.
- In a small separate bowl, whisk together the softened cream cheese and the two large eggs until mostly smooth.
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold the mixture until just combined. The dough will be wetter and stickier than traditional dough. Do not overmix.
- Let the dough sit in the bowl for 10 minutes. This allows the flours and xanthan gum to hydrate, making the dough easier to handle.
- Turn the dough out onto a piece of parchment paper. Gently pat the dough into a disc about 1 inch (2.5 cm) thick. Do not knead.
- Cut the disc into 8 squares using a sharp knife, or use a 2.5-inch round cutter, or drop 8 equal portions using an ice cream scoop onto the prepared baking sheet.
- Bake for 16 to 18 minutes, or until the tops are beautifully golden brown and the internal structure is set.
- Remove from the oven. If desired, brush the tops immediately with 1 tablespoon of melted butter.
- Allow the biscuits to cool on the tray for 5-10 minutes before serving.