If you've been following me on Instagram, you've probably seen me trying to master a Pao de Quejo (or Brazilian Cheese Bread) recipe. I finally nailed it, and Ryan has been in heaven popping a few into the oven from the freezer whenever he wants them with dinner or to make breakfast sandwiches in the morning.
It got me thinking about the crusty cheese biscuits that I used to love. The kind that your grandma would make from scratch, or in my case – we would get at some of those chain rotisserie or fried chicken joints! I always slathered them with butter and honey. Oh my goodness.
So I played around with cheese bread recipe to create this Grain-free Cheddar Biscuit Recipe with Chive Whipped Ghee. The Brazilian cheese bread is pretty gummy and stretchy inside, so I needed to add a few different flours to the mix. I wanted to make them flaky and crusty on the outside, and perfectly decadent on the inside. While these do include dairy, I wanted to keep them lactose free so I could tolerate them better.
Enter Pasture-raised, organic Ghee and organic, Grassmilk Raw Cheddar from Organic Valley!
You all know my love for ghee by now. I'll even make a bold statement and say it's my favorite fat to cook with, ever. I use it for sautéing, frying, and baking and I love the flavor of it.
Ghee is made from clarified butter, which means that the milk solids have been almost entirely removed, leaving only the healthy butterfat behind. The fat is where all of the health benefits of organic and grass-fed dairy lie – so this is like liquid gold! Very pure ghee is 99% pure butter oil but may have trace amounts of casein and lactose. Unless you are extremely sensitive, it normally does not cause problems, even if other dairy does. Ghee also has a very high smoke point so it makes it a great fat to use for stir-frys, frying, and even baking.
We have been buying the Grassmilk Raw Cheddar Cheese for years because we all tolerate it really well and it made these biscuits extra delicious. It’s 100% grass-fed, and doesn’t go through pasteurization or homogenization – which can change the protein structure of cheese and make it difficult to digest. Hard cheeses like cheddar or Parmesan are free of lactose from the aging process, so they're allowed on diets like the Specific Carbohydrate Diet (SCD) or GAPs. Plus because this cheese is raw, it has beneficial enzymes!
As I mentioned in my Guide to Grass-fed post earlier this week, 100% grass-fed (and finished) Organic Valley dairy is 147% higher in omega-3 fatty acids, which decreases inflammation. Organic grass-fed dairy is also free from all grains, synthetic pesticides, GMO, and hormones. So if my family is going to have dairy- it is always grass-fed and organic. And I seek out Organic Valley co-op products at the store because of their incredibly high standards for animal welfare, and passion for organic farming.
These biscuits are divine. My in-laws and Ryan fought over the last couple the other night at dinner so it's going to be time to make another batch. Lucky for all of us – I'll be showing you all how to make them on my weekly Tuesdays with Danielle Facebook live TODAY!
Did you know that you can whip ghee? It gets super creamy just like butter. I made a whipped chive ghee to spread on top of them in these photos, but lately a whipped honey ghee has been winning over the chive and is quite addicting. It is the best thing to combine and create the full grain-free cheddar biscuit recipe with chive whipped ghee.
BONUS – they freeze really well! I've been pulling them out of the freezer and putting them on a tray frozen in a 400°F oven for 10 minutes and they come out just like they're freshly baked!
I partnered with Organic Valley for this post. I was compensated for my time in developing the recipe. My opinions are always my own and I only partner with brands I personally use, trust, and want to share with you.
I am allergic to nuts, any other alternative ingredient to use for it in your recipes? Hope there is as I bought your book and dont know how to replace nuts.
Hope to hear from you😊
Is there a substitute for almond flour? Wanting to make these for Thanksgiving but my sister is severely allergic to nuts!
Made these twice. First time the dough didn’t form crumbles but was wet. Biscuits tasted good, little gummy inside and looked like yours. Second time, Biscuits more grainy, flatter but taste good. Wondering if amount of arrowroot flour needs to be increased? https://uploads.disquscdn.com/images/e90c6051749a7e0f698ca45376abacfa25a383d723cf7c208410c8e2f9396716.jpg
Danielle, if I substitute tapioca for the arrowroot, would these biscuits be good enough? Even if not the same taste or consistency, do you think it would produce an acceptable/good biscuit?
These are absolutely amazing! I made them before heading to a dinner party and took a couple with me so I could eat “bread” with my meal like everyone else. I couldn’t believe how delicious. I ended up giving the second one to my hostess, because after a bite she was smitten! I put the rest in the freezer and warmed one up in the oven for breakfast this morning. Heavenly. Thank you Danielle. You are truly gifted!
These are delicious! I think they were my new favorite thing to eat for Thanksgiving. My husband actually made them (he’s the baker) and I’ve asked him to make them again. I like these so much, I could eat them everyday! YUM!
Do you think these will work without the cheddar? Or with something like Miyoko’s cheddar shreds? Or with some nutritional yeast added for flavor?
Hi! You can use Miyoko’s if you can’t tolerate dairy.
Hi! Wondering if you have any suggestions for high altitude changes? My biscuits fell flat….& like one other comment, the arrowroot, salt & milk mixture was very runny. They still taste great but they’re like biscuit cookies! Lol! Thanks!
My daughter doesn’t tolerate most dairy, and I cannot source the brand you mentioned. However, she is able to eat parmesan cheese, so I’m going to try to substitute this and see what happens!
Enjoy!! Let us know how they turn out with your sub – another reader might want to try it the same way. Happy cooking!
Diane E Romano
We enjoyed these tonight! My question is the instructions indicate the arrowroot starch with liquids should provide a crumbly result, but mine was smooth and doughy/sticky. Why would that be? They were delicious regardless!
Hi Diane! I’m so glad that they came out great and that you enjoyed them! I’m not sure what happened with your dough – without being with you in the kitchen, it’d difficult to pinpoint what might have gone awry. Thank you so much for giving this recipe a try and for your review!