These biscuits made with #CricketFlour are the perfect side for any soup or a great start to your day with eggs and salsa. Go wild with different cheeses or a mix of what’s in your refrigerator. Some herbs perhaps?


Cheddar Cricket Biscuits

Made with Entomo Farms Protein2050 cricket flour

Contains 1.5g of insect protein per serving

Makes 10-12 biscuits



1 ¾ all purpose flour

¼ cupEntomo Farms Protein2050 cricket flour

1 TBSP baking powder

1 TBSP organic granulated sugar

½ tsp sea salt

¼ cup cold butter

1 ½ cups shredded cheddar cheese

¾ cup milk



  1. Preheat your oven to 450F
  2. In a large bowl or food processor mix flours, baking powder, sugar and salt together.
  3. Cut in the butter with a pastry blender or by running your food processor until the consistency is similar to almond or corn meal.
  4. Transfer to a bowl and add the cheddar cheese. Use your hands to toss and combine.
  5. Add all of the milk and stir until a soft dough forms. Remove from the bowl and knead 10 times on a floured surface.
  6. Use a rolling pin and roll the dough out to approx. ½ inch thick. Cut into 2” rounds using a small mug or glass (flour the rim to prevent sticking). Place your biscuits on an ungreased cookie sheet covered in parchment paper.
  7. Bake for 10-12 minutes until your biscuits are golden brown on the bottom and nice and puffy.
  8. Remove from the oven and call the family, warm biscuits are truly irresistible!


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