Soft, buttery, and delightfully savory, these almond flour biscuits are a perfect low-carb, gluten-free alternative to traditional biscuits. Whether you’re pairing them with soups, eggs, or enjoying them on their own with a dab of butter, these are easy to make and bursting with flavor from herbs and cheese. Great for keto and grain-free diets, they bring comfort without compromise!
Ingredients:
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2 cups almond flour
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2 tsp baking powder
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½ tsp salt
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried thyme or rosemary (optional)
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1 cup shredded sharp cheddar cheese (optional but tasty)
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2 large eggs
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¼ cup melted butter or ghee
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2 tbsp sour cream or Greek yogurt (for fluffiness)
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Instructions:
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Preheat Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. -
Mix Dry Ingredients:
In a large bowl, whisk together almond flour, baking powder, salt, garlic powder, onion powder, and herbs if using. -
Add Wet Ingredients:
Add eggs, melted butter, and sour cream to the bowl. Mix until a thick dough forms. Stir in shredded cheese if using. -
Form Biscuits:
Use a spoon or cookie scoop to drop mounds of dough onto the lined baking sheet. Shape gently if needed. -
Bake:
Bake for 15–18 minutes, or until the tops are golden and biscuits are firm to the touch. -
Cool Slightly & Serve:
Let cool for 5 minutes before serving. Enjoy warm with butter or alongside soups and salads!Tips:
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For extra flavor, brush the tops with melted garlic butter after baking.
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Store leftovers in an airtight container in the fridge for up to 4 days—reheat in the oven or toaster for best texture.
Would you like a dairy-free version too?
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