PREP: 15 minutes
COOK: 12 minutes
Gluten-Free, Vegetarian, Pescatarian
|1 1/2 cups|
shredded cheddar cheese
|Herb & Garlic Butter|
chopped fresh parsley
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
To make the biscuits, in a large bowl, whisk together the almond flour, baking powder, salt, garlic powder, and cayenne pepper. Set it aside.
In another large bowl, whisk together the eggs, sour cream, and melted butter. Combine the egg mixture with the almond flour mixture. Fold in the cheddar cheese. Let the dough sit for 5 to 10 minutes.
Scoop the dough onto the baking sheet and bake until the biscuits are golden, about 10 to 12 minutes.
While the biscuits are baking, to make the Herb & Garlic Butter, in a small bowl, combine the butter with the parsley and garlic powder. Once the biscuits are baked, brush them with the melted butter mixture.
Allow the biscuits to cool for at least 5 minutes before enjoying. Store in an airtight container for up to 3 days.
|Total Fat (g)||27|
|Saturated fat (g)||7|
|Total Carbohydrate (g)||8|
|Dietary Fiber (g)||3|
|Total Sugars (g)||2|
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