Sunday, February 14, 2010

Grain-Free Buttermilk-Cheddar Biscuits

Boy has it been cold here in DFW.  This week we got a record breaking 12.5 inches of snow in our hood.  We had a pretty awesome snow day, but by the time dinner rolled around I found myself scratching my head as I looked at the fridge.  The "what to make" question kept swirling.  We had to do groceries, which meant my usual staples were limited.  Long story short... I found I had an eye of round roast (for my fellow Cubans, this is the cut you'd use to make the traditional "boliche").  I felt like having something warm and soupy so I made chili, but instead of using ground beef, I cut the roast into bite-size chunks.  I made the chili the same way I did the one I previously posted, except, I cooked the meat in a pressure cooker with a bottle of beer for about one hour or until tender.   I didn't want to post another recipe of the same thing. Really by way of a long introduction, the real reason for this post is to list my grain free "faux cornbread" recipe.  They were warm and buttery and low GI too.   Here's the recipe:

3 eggs
1/2 cup coconut flour
4 tbsp arrowroot powder
1/3 cup shredded cheddar cheese
3 tbsp butter
1/3 cup buttermilk
1/2 cup sliced scallions
1 tsp molasses
1 tsp baking soda
1/2 tsp salt

Pre-heat your oven to 350 degrees.  Add the dry ingredients to a bowl.  In a separate bowl, whisk the eggs, buttermilk, cheese, molasses and butter (melt it first).  Finely chop the scallions and add to the wet mixture.  Fold the wet ingredients into the dry ingredients.  Grease a muffin tin well (the mixture is kind of sticky)- I just used cooking spray.  Using an ice cream scoop, place the mixture into each muffin space and bake for about 15 minutes.

1 comment:

Marilyn said...

Hi Rox,
Perfect combination of Texan and Cuban food, chili with boliche chunks!
Love the cheddar biscuits!
♥ Happy Valentine's Day ♥

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