Keto Cheese Biscuit - just like Red Lobster's!
ฝัง
- เผยแพร่เมื่อ 18 ก.ย. 2021
- Miss the Cheddar Bay Biscuits from Red Lobster? Want a really easy cheese biscuit that's low-carb, keto friendly AND can be make quickly? Look no further!
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INGREDIENTS
Dry Ingredients
---------------
135g almond flour (amzn.to/2VX2Ug6)
45g lupin flour (amzn.to/3i64Nz1)
45g vital wheat gluten (amzn.to/2VYSn44)
4 tsp baking powder (amzn.to/3ExPSH5)
1 tsp garlic powder (amzn.to/39okXyA)
½ tsp black pepper (amzn.to/2Xwu4v7)
½ tsp dried parsley (amzn.to/39hjTgf)
¼ tsp red pepper (amzn.to/2XwGB1H)
¼ tsp xanthan gum (amzn.to/2XCmQ8E)
pinch of salt (amzn.to/3lEaOUj)
Wet Ingredients
---------------
7 oz (200g) sharp cheddar cheese
5 tbsp (70g) unsalted butter
3 tbsp (45 ml) water
2 tbsp (30 ml) heavy cream
2 large eggs
---- RECIPE ----
Full Recipe with Printable Recipe Card: www.blacktiekitchen.com/baked...
Amazon links are affiliate links. I make a small commission from sales of these items at NO cost to you!
#cheddarbaybiscuit #ketocheesebiscuit #ketocheddarbaybiscuit - แนวปฏิบัติและการใช้ชีวิต
![[TH] VCT Pacific Stage 2 - Week 4 Day 1 // PRX vs RRQ | GE vs GEN](http://i.ytimg.com/vi/iIi2_04jGr0/mqdefault.jpg)
I made an editing mistake in the video 🤦♂ - it's 45g Vital Wheat Gluten. You can get the full ingredient list in the description or here: www.blacktiekitchen.com/baked-goods/cheddar-bay-biscuits
I can’t get enough of your story videos. Nothing like it and shows your expertise in story line and video. But also your need for perfection of your recipes. Just amazing.
I would say far from expert! Just learning and trying 😄
Yes! Just found the channel. I’m currently ‘binge watching’ !!!
Rubber bands on the tongs will help with fishing out a hot ramekin. I have to say though, melted Kerrygold really makes my floor shine and my dogs happy.
Thats a great tip. The beauty of having live vacuum cleaners is always nice too lol
Bwaaahahahahahahahahaha!
I have 3 of those live vacuum cleaners, too. Great for kitchen mishaps. Especially things like melted butter and dropped eggs.
You did it again! Another masterpiece. Love love love your channel.
Thanks Chase!
I passed by that damn (pardon moi) box in grocery store all the friggin 😩 time. At an A1C of 7.7 (latest reading days ago), I simply cannot afford to indulge. I had come across a different recipe which was decent, but the time it took was just too much not to mention the ingredient list. Sitting here recovering from yet another surgery, as soon as I saw the thumbnail of the pic of that blasted box and the author, I damn near broke my neck to get a seat in the first 3 rows to watch the magic unfold. You are both a scientist and an artist 🎨 in the Low Carb/Keto realm. I have all the ingredients (store shreaded, but I'll correct that for next time). Making those tonight. That's if I have the arm strength to lift the base of my food processor. That thang 🤪 is heavy... Thanks for sharing. Mad respect from a Puerto Rican 🇵🇷 cousin on the east coast. 🙌 🦞
Hope youre recovering well Taina! Let me know how they turn out!
Keep up the good work. Your glucose, and later A1C readings may naturally lower, because they are affected by your body's perception of physical inflamation and stress. Get well!
@@laurablunt910 awwww thank you so much for those encouraging words of support. I am humbled. 🙂
OH MY GOD I just found your channel. I got put on a low carb diet 6 months ago by my doctors, and one of the things I missed most was baking since it’s a huge stress relief for me. You’ve inspired me to get creative in the kitchen & try to adapt some of my old favorites, thank you.
Yay! Glad I could inspire you to get back to baking. The one thing is - if baking is a science, keto baking is rocket science. The difference of a gram can make or break a recipe
So true.... I decided to divide my thickener between xanthan gum & glucomannan for my homemade ketchip..... ended up with ketchup jelly. Tasty still but lesson learned about keto thickeners.
I have watched this 3-4 times and keep telling myself. “Pay attention to how Dennis makes these. Follow his steps.” But then I get lost in the theatrics! Lol! I ABSOLUTELY LOVE IT!!!🤣🤣🤣🥰🥰🥰
Haha 😄
The biscuits look absolutely delicious-as do all of your delectable delicacies!! 😋😋😋😋😋
I love your skits!! They are hilarious!! 🤣🤣🤣
Thanks Lana 😄
Oh yum!!! No gluten for me but yes on everything else. Thank you Denise for all your hard work. Cold season is coming and biscuits are a must have around these times of the year😁🥰❤
Theyre def great for cold weather 😄
Don’t be a Karen pleas.
LOVE the quality entertainment! Can't wait to try the biscuits. YUM.
Let me know how they turn out!
I always return because it lightens my mood every time to watch the theatrics.
I can never stop watching your videos....and can never stop telling you, Dennis, your videos are on another level.
It is your schtick..... so entertaining. We need this.
Did you say to the mobster lobster "go back to the sand you dirty sea roaches"?
I nearly spit out my drink.
Yes 😂
Your timing is impeccable. I have a batch of low carb chili simmering away. Time to make some biscuits.
These would go GREAT with some chili
Love your channel! Not just entertaining but test proven recipes that I have been very successful with.
That's my goal =)
I’ve made these several times and they are stupid good. I usually halve the recipe since I’m just baking for me and it makes a perfect 5 biscuits if I use a 4 tablespoon scoop. Also, it seems to work amazingly well if you sub in another, similarly textured cheese. I used dill havarti instead of cheddar and dried dill instead of parsley for my latest batch and they’re surprisingly tasty. Thanks so much for this recipe, I’m getting a ton of use out of it!
Glad you like it Sam! They really ARE good as heck. I usually make a batch of the dough and leave it raw in the fridge - taking a scoop for the desired meal - lasts me about 3-4 days lol
I love love love your channel! Great recipes and content. All your recipes look amazing I can't wait to try this bad boy! Handy hints are a bonus.
Thanks!
Yum! Thank you!
Your skits are by far hilarious I love it. Love the tattoo. Love the updated recipe I'll use it for thanksgiving.
Thanks!
I have the hugest crush on your nerdy cooking vibe. It’s so hot. Would watch you cook air.
Thanks! I do have some videos planned for cooking really good quality water =) Stay Tuned!
Ya. I loved the tray flip. total ninja technique. I wrote this before i saw the surprise ending.
I kinda dig how he saves me a bunch of time x money by preemptively answering the questions. Thoughtful ... hot ... same thing to me lol
*Yummy. Can't wait to try the biscuits* 😍
You make me laugh! Always in a good way. Love the voice overs!
Thanks Susana 😄
They're a hit in my house. Made them last night and everyone went crazy for them. No keto after taste and perfect right out of the oven.
Glad everyone liked them!
Love it!! Sea roaches… I think we agree on that one. I’m glad Chicken is safely home again. Dining on her former captors. No Stockholm Syndrome 😁
The biscuits look yummy too! I use VWG in my keto breads and luv the texture it gives them. Never tried it in biscuits but I will now!
The nice thing about biscuits is that there's no waiting for any rising from yeast or anything. The VWG gives them that 'bite' that's missing in regualr almond flour biscuits
Me too! I was so scared for Chicken!!
I heard a Rabbi call them that, once. Cracked me up to hear it again, lol!
Brilliant!!
I always love this video, and I never get bored watching it.
Thanks Paula!
Dude, LOVE your videos and had this one saved in my "Keto" playlist. I'm putting together my first keto Christmas dinner menu and am totally making these! Thanks so much for making "real" keto food as we have way too many keto dessert videos out there. We appreciate you!!!
Thanks Cathy and good luck! Let me know how your keto dinner turns out!
Your videos are my FAVORITE!
Glad you like them! 😄
Fantastic video as always. :)
Brilliant!! I’m making these this week.
Let me know how they turn out April!
If I could buy stock in a TH-camr it would be you. Such incredible work. I love watching your videos, completely ignoring the food sometimes. You are special, keep being you and putting yourself into every video
Thanks!
You crack me up... The sensual garlic butter had me rolling!
sooo entertaining, thanks Dennis!
Thanks Mary 😄
Love cheddar bay biscuits! Will have to give this a go for sure! 👍
Theyre 🔥
O my gosh yes! Thank you for this can’t wait to try making these!! 😋
Let me know how they turn out!
@@BlackTieKitchen will do. The whole video was funny as hell. Keep up the awesome work!!
Just awesome!
Thanks!
Miss you and your videos! Where have you been?!?!
So fun! I think I'll make the biscuits too.
have to let me know how thye turn out!
This channel is severely underrated.
Thanks! 😄
Oh yum!!!
How doesn't this channel have more subscribers.
Everyone wants "2 ingredient "? 🤷♂️ My channels also a bit.... On the fringe 😂
I caught that Orc line--meats back on the menu boys haha
😉🤫
Your videos never fail to make me smile - thank you! I am going to go out on a limb and try this with King Arthur's Keto Flour, which has worked pretty well for me. If I use the same weight of it as your almond/lupin/VWG mix, it works out to exactly 3 g carb per biscuit. I made spaetzel with it this evening and I honestly cannot tell the difference between it and the regular stuff, and a serving has 4 carbs. The poor quality of baked goods and pasta we've had to endure since my husband was diagnosed as pre-diabetic has improved significantly since KA started making this stuff. Not paid to say that, btw, I just really like it. Between that and allulose, the taste difference between what I used to make and what I can make now has really narrowed.
100% things have gotten better in terms of ingredients. Let me know how the biscuits turn out!
These were great. I served them with chicken cutlets in creamy tomato sause and my picky eater hubby went for seconds! You are making our LC/keto journey so much easier. Thank you!
Yay! Glad you guys enjoyed them!
Between the chicken at the table and dirty sea roaches I hereby nominate u for an Emmy award. Thanks for the great content! 🐔🦂
Haha thanks
Another masterpiece!
Merci!
love love love your video！！
thanks!
Your videos are always such fun! I am planning to make these biscuits sometime this week. My husband will be so happy since he loves the biscuits at Red Lobster. :D
Let me know how they turn out!
@@BlackTieKitchen I will do that :D
Loving the old Motorola flip phone, got one just like it. As always great video sir.
Thanks! I found it in my parents attic when while doing some work - brought back a lot of memories of having 30 minutes a month lol
As always. You rock.
Thanks Maritza!
Was on the edge of my seat in suspense for 🐔 - don't want to spoil anything though for anyone reading the comments midview. Thanks for the Chicken content, their fans appreciate it! 😂
😄👍
Once again, great video Dennis! Just got some fresh local caught crab. I can smell the cheesy crab melts now. Thanks.
Thanks Joseph!
Please add, if we can freeze them, to your questions from the future. I am the only one doing keto at my house, and freezing everything makes my ingredients and time go further. 😘 you’re the best!
Ill definitely add that question for the ice cream video 😉😋 Reason I typically dont wonder is because my freezer is at capacity 😂
@@BlackTieKitchen I did freeze (vacuum sealed) the pizza crusts in individual pizza size and they work excellent, I just pull them out, wait 10-15 minutes and “boom…pizza!”
Perfect, right?!?! No work weekday dinners lol
I make your old biscuit recipe all the time. I love it so much it became a mainstay in my low-carb diet. How would you say this one compares to the old one?
Either way, I'll be trying it.
Way better =)
I watched the short version first. Watching you clean and not hearing you say "because of ants" was very disappointing. I was glad to find this shortly after. 😂 I love your little short stories with your amazing recipes.
Thanks Coleen!
Good to see more lupin recipes. I use sweet lupin flour, flakes & crumbs. Sourced from Western Australia.
p.s glad 🐔 is safe.
🇦🇺
Lupin is likely to be the next big "flour" i believe
If you really want a WOW of a Cheese flavour… for every 7 ounces of grated old or extra old cheddar add 1 ounce of crumbled blue cheese. Whilst baking the blue disappears but pumps up the cheddar cheese taste to new gastronomic heights! This is MY bakers trick!
Stay safe😷
Time for a great coffee!☕
Gladys,
Toronto
Canada🇨🇦
Thats a great addition!
I love cheddar bay biscuits.
I think it's the only thing worthwhile at the lobster of red
your the best man :) thx
Gratzi 😄
Loving the Matrix vibe!
The biscuits look lovely too!!
Take the red pill!!!! 😂
I am making these now. I’m going to make a brown gravy to pair with it.
Sounds interesting!
I've never had those biscuits. Since I have never been to Sea Roach palace. I have all the ingredients, so I will give them a try. Cheddar Cheese makes everything taste good.
Youre not missing anything from Red Lobster! Well... Except the biscuits, but no need to worry 😄
Those look awesome! Gonna make these soon. BTW, Lupina brand lupin flour is never bitter. I love your recipes with lupin flour. I love the stuff, but there aren't many good recipes for it. I bet that biscuit dough would make great fluffy dumplings for chicken and dumplings. I never used cheese in chicken and dumplings, but I might include it anyway. I bet it will be good.
It might hold well together with a cheese like mozz!
Impeccable timing, I was just thinking about ordering viral wheat gluten. But wasn't sure if we would use it. Looking forward to making your recipe. Just taking with my daughter in law, explaining what I was watching and said you have to be me favorite channel. Oh, will these biscuits still work if I half your recipe?
Should still work. Also make sure to order vital wheat gluten and not viral wheat gluten. I feel like the later might be some sort of bio weapon 😂
@@BlackTieKitchen 😂🤣😅
Nice recipe. Does that blender come with a rubber ir paddle attachment for dough?
Mime is the older version, so it only comes with the samurai blades that kid stuff to shreds lol
@@BlackTieKitchen gotcha
I just made these with protein powder instead of lupin flour. And ooo boi were these delicious. Mozzarella cheese does tend to spread so use a dryer cheese. Cheddar, Tasty, Colby, Swiss. Also... these make 10, they huge!!! I suggest either dividing the batter to 12-16
Glad you liked them! Guess I should get a smaller scoop? Lol
@@BlackTieKitchen Haha. It was alright. I made a keto fish chowder. These biscuits had amazing surface area.
Bravo, well done, need to make this. Do I add the ninja? Since I have a vitamix?.. and a food processor from the 70s?
Nah, you should be able to use any food processor!
@@BlackTieKitchen but the shiney new won is so magical.....
Lol... I have to admit that I'm not much of a cook. I watch these videos for the creativity, interesting characters, and all the stuffed critter drama! 🐔🦞
This flour combination sounds perfect! Biscuits look amazing delicious 🤤💦 thank you for sharing. Love your videos
Thanks 😄
Your so cute lol - glad chicken is ok - I thought you were going to let him become dinner - oh and those biscuit/scone things look yummy as well.
Nah, itd be a sad sad day if Chicken were harmed!!!
Hi Dennis, great stuff. Have you ever come across a bad bag of Lupin Flour? I’ve been using Lupina brand and Anthony’s. Opened a new bag of Lupina last week, made brioche buns, and last night your biscuits here. They both left a bad taste in my mouth, that I’ve not experienced before, even thou I add Allulose to both. Pretty sure it must be the Lupin, have used it a lot.
Thatd be my guess - if it's so far out of the norm, sounds like something went bad. That, or they changed from using one type of lupin to another (white to yellow). Thats super odd
Excellent video and recipe. You are a renaissance man. I did a bit of research on lupine flour; the health benefits ,antioxidant wise, are impressive. Thank you for the informative, health driven, witty videos. 👍🐓🐖🐜 Damn it! I don't have a lobster emoji.
haha thanks. Down with the lobstahs!
Missed you Dennis ☺️
Havent gone anywhere! Just about two weeks between videos now :/
Sea Roaches! LMAO I am going to try these for sure. I love cheddar bay biscuits. Did you swap out the metal blade in the Ninja Pulverizer to the plastic one when you made the dough? Thank you for all you do!
Mine is an earlier version and only came with the metal blades... So.... No, did not swap out 😂
@@BlackTieKitchen thank you Dennis! Good to know I can do it without a blade swap because I envisioned the swap being a huge chore. I love my Ninja!
Hi Dennis great video goes without saying. I have made these and they are great. I would like to make a breakfast erosion without the garlic and cheese. What and how much should I add to replace the cheese?
The cheese is a pretty integral part of it. Id try it without the garlic and see how it works for you. If you remove the cheese, you can try adding heavy cream in small increments until you have a good dough consistency, but I cant guarantee anything
@@BlackTieKitchen thanks Dennis . What if I used mozzarella? Enough fat in that to make a 1:1 sub? Trying to get some more palpable to gravy
Mozzarella would work. Would definitely be more along the lines of fathead, which is pretty neutral
Mine came out kinda chalky and not that color, maybe more cheese and wet ingredients.
I used a cup of cheddar shredded and about 5 tbs heavy cream, 1/4 cup of the 2 dry ingredients underneath the Almond flour. I'll brush some melted butter over them and see what happens
So I noticed you put the biscuits on the bottom rack in your oven. Is that key to getting the crispy bottoms you mentioned?
I put them in the middle, but the bottom should crisp it up more!
Your channel is the Only channel I don’t watch at 2x speed……waiting for……”floor spice” 🤣
😂😂 Im honored!
I would only make these for company. Having a whole batch to myself would be... extremely dangerous.
I second this. I usually make the dough and allow myself to bake one per lunch 😂
Is the lupin flour important and what does it do? I’ve never seen it before in a recipe.
it's brings different qualities to the mixture. it's absorbent, but doesnt have much taste to it (for a good brand)
Vampire repellant! I’m using that one…😁
Before watching: Biscuits shmiscuits. How's the proper ice cream coming along??? ;-)
After watching: OK, making that tomorrow...
It's coming! I have a batch in the freezer that I wanted to test something before finalizing the recipe!
Do you have a Amazon link for tools that you use?
I have most listed on my site! Im sure im missing a few though 🤦♂️ www.blacktiekitchen.com/tools
I got some questions. 1. Can I use this biscuit to make a Sausage and Egg sandwich? 2. Can I use this biscuit to make Biscuit and Sausage Gravy? 3. Can I use a stand mixer with the dough hook to make mix the dough? 4. How will the biscuits come out if I replace Lupin flour with Almond flour and eliminate the cheese?
1. Sure
2. Dont see why not
3. Just have to be careful not to overmix and mix evenly
4. Thats just an almond flour biscuit and it would be dry. The cheese adds fat which keeps it moist
could this be used for a pizza base? I heard that chicago deep dish is like a biscuit dough
You probably could, but I dont think it would work too well. I do have a pizza crust that can work, but you need to parbake it before putting on the toppings! th-cam.com/video/iNlgX2EJeJo/w-d-xo.html
Oh man... of all the things I miss on keto, this is at the top of my list.
I will dump lots of vampire repellent in mine. Sooooo good.👍
Best to keep them away... Their familiars tho... Need to find something that works on them 🤔
@@BlackTieKitchen 🤣 Lol! That is true! I think I may be in trouble! BTW, this recipe is soooo good. (I made it tonight.) Tastes SO similar to the real thing... I applaud you sir.
Yeah, it's dangerous 😄
Do you have a link for where to buy the cute tiny wire whisk you used at 3:03? Many thanks
I should have it on my site, under tools I use! It should also be linked in the recipe card in the description
@@BlackTieKitchen I couldn’t find it on your website’s Tools page, nor in the video’s description section. 😕 Thank you for replying though.
Could you use the dough to make chicken and dumplings?
Might be able to!
Love your storyline! Why don't you have your own cooking show?! Was wondering if, cutting in cold butter or using lard like a southern biscuit is made, would it be a flaky biscuit still? 🤔
The flakiness is difficult to do with low-carb, but its possible
You can't let those sea roaches - or ants - get the upper hand.
They look really good. I have a blender, but not a food processor (well, I have a mini food processor). Thinkin' I probably need to mix these by hand.
It's not too difficult - just takes a little more time to make sure it's mixed evenly!
Hey what's your oven i have to change mine soon haha ?
It's a samsung I think?
what if you dont have a ninja? could you use a hand mixer?
Yes! You can even just knead it with your hands!
I can't think of any demise more grotesque than death by Sea Roach! Good thing that Fat Mike is an expert assassin. BWWAAAAHAHAHA!
Not really sure what he is, but he's definitely done 'that' before 😂
I enjoyed the show. Biscuits look pretty good! Makes sense, Save the chicken, Save the world! without chicken, you won't have any eggs for your next video. 😂
Eeeeexactly. Gonna need them for the ice cream!
that...was an unexpected ending
😂
Knocked another one out of the park!
Thanks Tracy!
Dennis, this came dry for me. Any thoughts on how to fix it? Was yours moist?
Yeah, mine were moist. Id say - add another tbsp of water or two. The dough should be pretty moist before you set it to bake. I also live in FL where it's 0ft elevation and about 1000% humidity all the time, so that will have an impact
@@BlackTieKitchen that makes sense. 👍 Will try to add water and see how that goes.
You can also add more cream, but it also starts to really up the calories on the biscuits
No actual lobster puppets were harmed during the making of this episode
But... What if they were?!?!?
@@BlackTieKitchen 🎶 Dun-dun-dunnn! 🎶
🤫😉
💣👍🏻👍
Wheres the Old Bay?
Dont need it!
I'm not much of a biscuits person, I mostly watched this one for the story.😅 Are your character stories part of a larger story? If not, that would be really interesting, to kind of build a story within a story and each cooking video exposes more. 😄
Oh, it is. Ive had to pull back on the really deep stories though - they dont do so well on YT :(
But yes - there is a whole canon to the world 😂
@@BlackTieKitchen Fancy! I'll try to catch up on the other videos today then so that I can be ready for the next. Excited to hear that. These are done so well. 😄
I started to build the canon a while back lol. Its a lot to catch up on 😂
That's why you don't use Metal Tongs on slippery ceramic lol
Or just trying to hold a round object
@@BlackTieKitchen very true