What do you get when you cross Elana Amsterdam's Classic Drop Biscuits with Red Lobster's Garlic Rolls? You get this yummy hybrid that goes great with a hot bowl of your favorite soup. This recipe was adapted from Elana's "The Gluten-Free Almond Flour Cookbook".
This recipe was originally posted over a year ago and much to my horror I realized I had forgotten something, so I stuck the recipe in my draft folder and forgot about it until today. We were craving these so I made a batch and have fixed the post. I apologize to anyone who had made the older version and was disappointed.
This post is linked to "Grain-Free Tuesdays" at HellaD's.
Garlic Cheddar Rolls (SCD)
2 1/2 cups Almond Flour
1 teas. Sea Salt
1/2 teas. Baking Soda
1/4 cup Light Oil, such as Grapeseed
2 large Eggs
1/4 cup Yogurt
1 cup Cheddar Cheese, shredded
1 teas. Lemon Juice
1 or 2 Cloves Garlic, minced
2 TBSP Butter, melted
Dried Parsley Flakes for tops
Oven 350 Degrees. Line a large cookie sheet with parchment paper. I use an aluminum cookie sheet which keeps the bottoms from burning as quickly. If your using a darker type metal pan you may need a slightly lower temperature.
Mix almond flour, salt and baking soda in a large mixing bowl. In a small bowl combine oil, yogurt, eggs and lemon juice. Lightly beat with a fork. Stir into flour mixture until combined. Stir in shredded cheese. If you like your rolls very garlicky, add garlic now.
Drop dough by about 1/4 cup portions onto cookie sheet. Add garlic to butter and combine (if you haven't already put the garlic in the dough). With a pastry brush, brush the tops of the rolls with the melted butter. Sprinkle with a small amount of dried parsley, basil or oregano.
Bake about 15 to 20 minutes until lightly golden.