I’m a bit of a perfectionist, but have worked really hard not to be. As crazy as that sounds, it takes so much stress off of me when I understand it’s ok to not be perfect. Does this mean I like to mess up? Heck no, but I’m really thrilled of how my jacked up recipe turned out today!

Tonight as I was preparing dinner, I realized that I doubled some of the ingredients by mistake. It would be a pain to go back and add more of the initial ingredients, so I decided that I would take this opportunity head on. I added a little more of one ingredient, and threw in a prayer. I left the chilling dough in the fridge for my husband to take out and bake while I was at church. After arriving back home, the biggest fluffiest cheese biscuits laid before my eyes!!!! What had I done? I had let perfection go, I took an opportunity to let a mistake happen, and perfection showed up.

KETO GIGI CHEDDAR BISCUITS

Ease of Preparation:Easy

Prep Time: 20 Minutes

Cooking Time:10-12 Minutes

Total Time: 30 Minutes

Ingredients:

• • 1 Cup of Shredded Mozzarella Cheese

• • 4 Ounces (Half a Package) of Cream Cheese

• • 4 Large Eggs

• • 2 1/4 Cups Almond flour (fine ground), THM Baking Blend, or Carbquick

• • 1/2 Teaspoon Granulated Garlic Powder
  • 4 Teaspoons Baking Powder
  • 2 Cups Shredded Cheddar Cheese
  • Baking Sheet Liner

Instructions:

1. 1. Combine Mozzarella Cheese and Cream Cheese into a large microwave safe bowl, and microwave on high power for about 45 seconds, until slightly melted. Remove from microwave and stir together. Return to microwave and nuke it again for about 20 more seconds. Remove from microwave again, and stir one last time. The consistency should start to become very sticky, and you should not see any unmelted cheeses. If there are still some unmelted cheese, return to microwave as needed.
   2. In another bowl (or Kitchen-aide mixing bowl), mix together the baking blend, baking powder, granulated garlic powder, and eggs.
   3. Add the melted cheese mixture to the other mixture. Mix well.
   4. Stir in the cheddar cheese.
   5. Set out plastic wrap. Lay the dough mixture onto the plastic wrap into a log shape. Wrap securely. Hold each end and spin the log to seal it tightly. Place the dough into the refrigerator for about 20-30 minutes to harden a little.
   6. Pre-heat the oven to 425* (adjust as needed per altitude).
   7. Remove dough from the refrigerator after the desired time. Cut the dough into 12 equal sized pieces. Roll the dough into balls. Place the dough balls out equally, avoiding the sides of the baking sheet. Note: if you do not use a baking sheet liner as suggested, you will need to grease your pan.
   8. Bake for 12 minutes. Be careful not to burn them, and take them out when the bottoms are browning.
   9. Remove from oven immediately and set on the counter to cool before serving.

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