These tender, soft drop biscuits are ready in less than 30 minutes. You won’t miss the flour at all! These biscuits are gluten free, keto and low carb. 😉
Yield : 9 servings
Prep Time : 10 mins
Cook Time : 10 mins
Total Time : 20 mins
Preheat oven to 450°F. Lightly grease muffin cavities of a 12-cup muffin pan.
In a large bowl, whisk together almond flour, salt, baking powder, garlic powder and onion powder.
In a small bowl, combine eggs, sour cream, butter. Whisk until smooth. Pour into large bowl with dry ingredients.
Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick. Stir in cheese.
Scoop ¼ cup of batter and place into muffin mold. The batter is sticky so you will likely need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until all batter is used up
Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean.
- Allow biscuits to cool slightly before eating.
- It’s best to bake these in a muffin pan because the batter is very liquid and will spread out too much if you try to bake them free form on a baking sheet.
- The key to the tender and fluffy texture is the use of full fat sour cream However, if you don’t have any sour cream in the house, you can also use cream cheese or plain greek yogurt. See above post for more details regarding these two substitutions.
- The recipe today is for savory cheese biscuits. But you can easily make variations by adding herbs (rosemary, chives, thyme, parsley are all great options) to the batter or swapping the cheddar cheese for a different cheese.