The Thanksgiving holiday is nearly upon us. I wonder if I might contribute an idea as you plan your meal. If someone coming to dinner has Crohn’s or Colitis, you might already have special (read: expensive and time-consuming) foods on your menu, but I’ll offer my suggestion anyway in hopes you don’t know anyone with either disease and you can just take my recipe as amusing and possibly worth making and serving.
I make these cheesy biscuits. They taste so good and they do not destroy me. They will taste good to you and will not destroy you, either. And now:
Mary’s Non-Destroying Cheesy Biscuits
Big portion of farmer’s cheese
Bunch of blanched almond meal (also called almond flour, but only get the blanched kind)
A whole lot of grated, quality parmesan cheese (not that Kraft stuff in the green can! For shame!)
Salt + pepper
Serves: A lot, I’m not sure. What’s a serving?
Mix farmer’s cheese (also called dry-curd cottage cheese; hard to find but findable and not the same as regular cottage cheese for lord’s sake) and the eggs in a big mixing bowl. A wooden spoon is fine for stirring, but if you have a big mixer, great. Pour in some of the almond meal. Then some of the parmesan. Throw in some salt. Little pepper. Keep putting in almond meal and cheese into the bowl and mix it real good so that deep within your soul, you feel like everything is distributed. Add a touch more salt. Just make it look like biscuit batter, kinda lumpy and thick, not runny. (You couldn’t make this stuff runny if you tried because you’re dealing with nuts and cheese. If your batter is runny, you have done something I do not understand.) Spoon lumps of batter onto a non-stick cooky sheet. They should be the size of gooey hockey pucks.
Remember that you forgot to turn on the oven. Turn it on to about 350-degrees. When it’s probably hot enough but who knows for lord’s sake, put the be-biscuited sheet into the oven for like 12 minutes? Set the timer or you will forget. When the timer beeps, check on your biscuits. They will need more time in the oven. I usually turn the sheet around at this point (using hot pads) because our oven in NYC is old and crotchety. Bake the biscuits a little longer. Five minutes? Six? I can’t help you with everything! You’ll have to figure it out. You can smell them when they’re done and when you see that they’re just beginning to brown, they’re for sure done. Take them out of the oven. Attempt to wait for them to cool; fail. Slather your chosen biscuit with butter; keep transferring hot buttered biscuit from one hand to other; blow on biscuit; burn lips; enjoy.
Clearly, I created these on my own and I have no exact amounts of ingredients or time to offer you. I wing ’em every time, but they always turn out fantastic. Just keep adding cheese, and if it gets too dry, add another egg. You’ll be okay.
If you’re interested in gluten-free foods, they are that. If you’re a paleo-person, they are that, also. They are totally non-carb, as well, if you care. All I know is that they taste like cheese, you can put butter on them and most importantly, they actually taste like real biscuits but they do not destroy me.