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YummlyButtery, flaky, melt-in-your-mouth, Southern-style biscuits. A distant dream on the keto diet? Not after you try this recipe! The recipe is a Yummly original created by [Sara Mellas](https://www.yummly.com/dish/author/Sara%20Mellas). When we think of traditional biscuits in the United States, what comes to mind are golden brown, buttery baked rounds that flake and crumble and make a multitude of evils disappear in the time it takes to eat one. Whether they're split down the middle and drizzled with honey, or they're smothered in sausage gravy alongside a plate of fried chicken, or they're dressed up with cheddar cheese and garlic, biscuits will make tastebuds tingle any way they’re served. ## Low carb confusion Like most pastry and bread recipes, flour biscuits, though indubitably delicious, will probably never be considered health food. And low carb? Forget about it! With refined flour as the primary ingredient, these high-glycemic treats when prepared traditionally are an occasional indulgence for most, and completely off-limits for those following gluten-free, grain- free, paleo, or keto diets. But to have a dietary restriction or preference does not eliminate the desire to occasionally mainline a buttery biscuit straight to the mouth. Though it may not be possible to stop into the nearest store for a grain-free biscuit, with this biscuit recipe you can make keto buttermilk biscuits at home in under 45 minutes! ## But...Buttermilk? A lot of dairy drinks like milk are not considered keto because they contain about 12 g of carbs per cup. Buttermilk has the same amount of carbs, but in this recipe uses 1/2 cup of buttermilk for 12-14 biscuits. That means the buttermilk only contributes about 1/2 carb to each biscuit. Unless you're eating a whole batch of biscuits in one sitting, the buttermilk carbs aren't a big issue. ## Main ingredient swap As with most low carb recipes for keto-friendly baked goods, the main dry ingredient used in these biscuits is almond flour in place of the white flour common in other biscuits recipes. For the best results, steer clear of grinding your own almond meal at home and instead opt for the super-fine ground and blanched almond flour that can be found in the baking or specialty aisles of most grocery stores. Unfortunately, coarse, homemade almond meal is too heavy and high-moisture for producing the flaky biscuits we’re after in this keto recipe. ## Transferrable techniques When making biscuits of any kind, it is extremely important that all the ingredients be kept very cold. Low temperatures ensure that pieces of butter stay solid in the dough prior to entering the oven. Once the biscuits begin to bake, the butter pieces release steam to create pockets, resulting in tender, flaky layers, which is why it's important that the butter holds its shape and moisture until baking time. With melted butter and a low carb or no carb flour, you'd end up with flat and dense disks. This means the butter, egg, and buttermilk should be kept as cold as possible in the refrigerator before and during the mixing, shaping, and cutting of the dough. Additionally, for an optimal outcome, we recommend placing your almond meal and mixing bowl in the freezer (yes, really, the bowl!) for 30 minutes before you plan to start these low carb biscuits. Another key component in biscuit-making is to make sure you don't overwork the dough. Handle it as gently and as little as possible when mixing, rolling, and cutting the biscuit rounds. This way the heat from your hands will not soften the butter pieces, and your final keto biscuits will have a melt-in-your-mouth texture. ## Low carb caveat Do these keto/low carb biscuits taste exactly like their traditional flour-based counterparts? Will they fool the savviest wheat connoisseurs? Most likely not. However, that’s not to say they aren’t a convincingly close alternative for low carb diets, boasting far more nutritional value. So the next time you’re craving a golden brown, oven-fresh, fluffy biscuit low on net carbs, give this recipe a try, and see if you can stop after just one!Food and Wine"Brining introduces flavor that penetrates to the bone," says chef Ken Oringer. "And, because brining adds moisture, the turkey can handle high heat." Slideshow: Thanksgiving Turkey RecipesFood.comI made this the other day and really enjoyed this recipe. It's Vegan but if you want to use eggs instead of tofu it will work out fine. I used coconut oil in this because it not only lends a really nice flavour to the latkes but it can handle high heat.AllrecipesA refreshing, spicy salsa recipe with tomatoes, jalapeños, onion, and cilantro. Jalapeño peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. It's very popular and requested at potlucks. Serve with tortilla chips.Food52As walnut cakes go, this must be the simplest and most essential of them all. The cake itself is made of just three ingredients–walnuts, eggs and sugar. A little lemon zest adds a delicate, fresh aroma and powdered sugar makes it pretty. It's a traditional cake from Calabria in southern Italy–the sort of cake that was born out of age-old peasant traditions; the sort of cake that your nonna might whip up and have sitting on her kitchen bench, ready to be offered to guests with a short, dark stove-top espresso for breakfast or an afternoon snack. Yes, cake for breakfast. This walnut cake seems rather humble when compared to other Calabrian sweets, which have a tendency to be deep fried, filled with custard or jam, and covered in honey, dark chocolate, or sprinkles. This cake, however, is elegant in its simplicity and so incredibly moist–it reminds me of the Spanish Tarta de Santiago Almond Cake. The walnuts are pulverized in the food processor, so it's chunkier and a little more rustic than a cake made with almond meal. In my opinion, it needs nothing more than a dusting of powdered sugar. This recipe is taken from a 1960s volume of Italian Regional Cooking by Ada Boni, who suggests splitting the cake and sandwiching it with a light lemon butter icing. It remains moist for several days–if it isn't eaten all by then. **** An update to this recipe 11/9/14 **** After reading a couple of comments that people have had difficulty with this cake (removing it from the pan, crumbling, being underdone inside), I wanted to retest this recipe again and offer some more advice–including testing the suggestion by the original author of this recipe, Ada Boni, who advises to fill this cake with a lemon buttercream. So–first, some better description on the texture of this cake. It is a very moist cake, it may even appear underdone to some - but do not fear. Let it rest a day. This cake is possibly even better a day or two old. Secondly, I would advise using baking paper to line your cake tin. Use springform if you prefer. Bake as described (I actually find personally that this cake cooks better at a slightly lower temperature, around 350F as walnuts–like a lot of nuts–have a tendency to burn easily). Remove from the oven when the top of the well-browned cake is firm to the touch. Let the cake cool in the tin before removing from the tin. Wrap in plastic wrap and place in the refrigerator until chilled. This seems to give it a bit of time to settle and will be easier to handle. It will still crumble a little when slicing but if you are careful, you won't have any problem getting pretty, nice slices. Now on to the buttercream. This is a WONDERFUL idea! It's even better than the cake on its own, lifts it to something extra special. I followed a couple of recipes I found online for lemon buttercream using 2 egg whites, 1/2 cup of sugar, 1 stick of butter and the zest of 1 lemon. Whip the whites with the sugar over a double broiler for a few minutes minutes or until the mixture is warm and you can no longer feel the sugar granules if you rub it between your fingers. Remove from heat, beat 8 more minutes or until mixture has returned to room temperature. Slowly add the butter bit by bit, beating all the way until you have a glossy, smooth buttercream. Add zest and chill the mixture. Carefully cut the cake in half so you have two thin discs (this is a little tricky with a crumbly cake but if the cake is well-chilled it is easier). Fill with about half of the buttercream mixture. Place the top disc on top and cover the rest of the cake with the rest of the icing (I covered the top and just did a "crumb coat" around the sides). I topped it with some diced candied fruit for decoration but it's lovely just as it is. This lemon buttercream is a great pairing for this cake and it also is wonderfully forgiving as it hides any flaws, including crumbling, splitting or even an inside that might seem too soft/moist - it's hard to describe but the buttercream just holds it all together in the most amazing way! It also keeps very well for a few days and holds together very, very nicely. So for anyone else having a little trouble handling this flourless cake, I would highly recommend trying the lemon buttercream filling!YummlyIf you’re not sure what to do with green tomatoes, make this healthy and satisfying green tomato soup. While it can be made with all green tomatoes, we prefer using a combination of both red and green ones since doing so results in a lovely color! Even better than the beautiful color, the tang of the green tomatoes with the sweetness of the reds makes for a wonderful flavor combination that is sure to please your palate. Share this recipe for green tomatoes with your family and friends on Facebook, Pinterest and Twitter. To make 12 servings of green tomato soup, melt Cabot Salted Butter over medium heat in a large heavy-bottomed saucepan or Dutch oven. Add onion, celery, green bell pepper, hot pepper and garlic and cook, stirring, for about 5 to 7 minutes. Next, stir in the red and green tomatoes, bring to a simmer and let cook for about 10 minutes. Add the chicken or vegetable stock and bring to a boil. Reduce heat and let the soup simmer until tomatoes are very tender, approximately 10 to 15 minutes. Stir in dill and thyme and let soup cool slightly. When soup has cooled enough to handle, puree coarsely in a blender or food processor, working in batches if necessary. Return soup to pot. Add 1 cup of Cabot Plain Greek Yogurt (or Cabot 2% Plain Greek Yogurt), stirring until blended into soup. Rewarm soup over low heat, adding grated Cabot Lite50 Sharp Cheddar cheese until well blended. Serve garnished with dollops of remaining yogurt, diced tomatoes and fresh basil. Looking for a quick and easy-to-make classic tomato soup recipe? Our 5-Minute Tomato Soup with Parmesan Croutons is a must-try. As a co-operative of over 800 farm families, Cabot takes a lot of pride in making our award-winning dairy products. We’d love to hear your thoughts on this green tomato soup recipe, so please rate and review it once you’ve tried it.AllrecipesThis is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.YummlyGourgères are savory, fluffy baked cheese puffs that make a lovely appetizer or snack. This cheddar gourgères recipe is made with Cabot Extra Sharp Cheddar, resulting in amazingly soft and rich cheese puffs. These delicate gourgères always impress and, once you’ve had a taste, you’ll be making them every chance you get! Share this gourgères recipe with family and friends on Facebook, Pinterest, Twitter or Instagram - and use our handle @cabotcheese when posting on Instagram. To make about 18 cheddar gourgères, begin by preheating your oven to 425 degrees Fahrenheit and line two large baking sheets with parchment paper or silpat liners. Bring the Cabot Unsalted Butter, milk, water and salt to a boil in a medium saucepan over high heat. Once boiling, add the all-purpose flour and constantly stir the mixture using a wooden spoon. Lower heat to medium-low. The mixture will gradually form into a ball. Continue to stir the mixture for another minute. A slight crust should form on the bottom of the pan. Remove the dough from heat and let cool for a couple of minutes. Add the dough to your stand mixer fitted with a paddle attachment (alternatively, you can use a wooden spoon). Next, add the eggs one by one, fully incorporating each egg before adding the next one. Then mix in the grated Cabot Extra Sharp Cheddar cheese. Drop the dough onto your lined baking sheets using a tablespoon. Be sure to leave 2 inches between each gougère. Bake for 10 minutes, then reduce the oven temperature to 350 degrees and bake for another 5 to 8 minutes until golden brown. Serve warm! For another savory cheesy biscuit recipe, try our tasty Cabot Cheddar Cream Biscuits. Cabot is a co-operative of farm families and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this gougères recipe. If you have a chance, please rate and review it!Food52This Paella has to be the most satisfying thing I have ever cooked, and equally as simple to boot. Upon deciding to cook Paella I knew I had to collect some key equipment and ingredients. The most important tool for a paella is the Paella pan or Paellera. This pan has a large surface area and is particularly shallow; you can find a Paella pan in any good cookware store. I would recommend a pan with metal handles, so you don’t need to worry about burning wood or melting plastic while cooking your paella. The key ingredients that a Paella cannot do without are smoked paprika, saffron, raw chorizo (in my opinion) and of course the rice. The correct rice to use in a Paella is Bomba or Calasparra. Bomba is the ultimate Paella rice, being able to absorb triple its volume in liquid, however it can be hard to find. In my Paella I used Calasparra rice, which can hold twice its volume in liquid. If you use Bomba rice, you will need to adjust the amount of stock used. If you have difficulty finding the correct Spanish rice Arborio will do, however not preferable. The final and equally as important factor to consider when making a Paella is even heat to the entire pan. As my household did not have large enough gas burners I decided to use a Webber Barbeque with charcoal, you could use a gas barbeque/grill as long as the pan fits well and heat is evenly dispersed. Regarding the below recipe, feel free to mix and match seafood used, just remember to add them according to cooking times as you don’t want them over done. OK, enough with the background info, here’s what you’ll need:
