I like soup, but I like it even better with a nice roll, bread, or grilled cheese sandwich to go along with it. The low-carb rolls I make aren’t well suited for just eating plain, so a few nights ago, I thought I’d try to combine the recipes for low-carb rolls and nids d’ouef to make cheesy biscuits and it worked!

They taste like a cross between a roll and a cheez-it cracker, are pleasantly crispy around the edges, and hold together really well when dipped in soup. These were best right out the oven, but the leftovers re-crisped up well in the toaster the next day. Leftovers would also make good “bread” for a sandwich.

Ingredients:

3 eggs

1/4 tsp cream of tartar 

3 T ricotta cheese

pinch of salt

pinch of pepper

pinch of garlic powder

1/2 C (large handful) shredded cheese, any kind

Preheat the oven to 300º, and line a baking pan with either a silicon baking sheet, such as a Silpat, or parchment paper.

Separate the eggs into two bowls, making sure that the bowl you use for the egg whites is very clean, preferably glass or metal.

To the whites, add the cream of tartar. To be honest, I don’t measure 1/4th of a teaspoon. I just sprinkle a little in and call it good. It’s not strictly necessary to use cream of tartar to stiffen egg whites, but it helps the process through science!

To the yolks, add the ricotta cheese, salt, pepper, and garlic powder. Don’t go overboard with the seasonings. A pinch is all it takes.

With a clean electric whisk, whip the egg whites until stiff peaks form. Then whisk the yolks and ricotta until they’re smooth. Do it in this order so that the whisk is clean when you use it on the whites.

Add the shredded cheese to the yolks, and stir until it is mixed well. It will be pretty thick.

Add half of the shredded cheese and yolk mixture to the egg whites and gently fold them together. Then fold in the other half, trying not to deflate the whites.

Using a spoon, divide the batter into 6 even piles on the baking sheet. Try to keep them as compact as possible, as they will spread out on their own while baking.

Bake for 40 minutes at 300º. They are ready to eat immediately, but if you are not ready to serve them when they come out of the oven, transfer them to a wire rack.

Store leftovers in the refrigerator.