We are supposed to be neck deep in Autumn, but SoCal has decided to stay summer for a while… It was 95 degrees on Monday! WHHAT?! I know, crazy. Looks like the weather is finally starting to shift this week and we may even see some rain by Friday. Which is good, because if you make some chili to go with these biscuits, you’re gonna want some Chili Weather. It’s really no fun eating a dense hot meal when it’s 95 degrees. I don’t care how delicious it is, it’s inappropriate.

Speaking of inappropriate, there is cheese in this biscuit. I know it’s not “über-strict pure paleo”, but it’s primal. And my paleo food journey started with Mark Sisson’s blog and book, which advocates for GOOD QUALITY dairy for those who can tolerate it. I don’t tolerate it so well, so I generally avoid most dairy situations. An exception for me is when the dairy is baked into something. Hence, the cheddar biscuit. They were delicious. Especially with some Pumpkin Chili.

Cheddar Cheese Drop Biscuits

¼ cup coconut oil or butter, melted
1/3 cup coconut flour
4 eggs
¼ teaspoon sea salt
¼ teaspoon onion powder
¼ teaspoon baking powder
½ cup sharp cheddar cheese, shredded (I used a grass-fed New Zealand Cheddar from Trader Joe’s.)

1. Blend together eggs, coconut oil or butter, salt, and onion powder.
2. Combine coconut flour with baking powder and whisk into batter until there are no lumps.
3. Fold in cheese.
4. Drop batter by the spoonful onto a cookie sheet lined with parchment paper or greased with some oil.
5. Bake at 400 degrees for 15 minutes. For a cheesier biscuit increase cheese to ¾ cup.