PREP: 15 minutes
COOK: 12 minutes
|1 1/2 cups|
shredded white cheddar cheese
freshly grated Parmesan cheese
chopped pitted Kalamata olives
chopped fresh rosemary
garlic clove, grated
Preheat the oven to 400ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, whisk together the almond flour, baking powder, and salt. 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, Parmesan cheese, Kalamata olives, rosemary, and garlic. Let the dough sit for 5 to 10 minutes.
Scoop the dough onto the baking sheet and bake until they are golden, about 10 to 12 minutes.
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)||29|
|Total Carbohydrate (g)||9|
|Dietary Fiber (g)||3|
|Total Sugars (g)||1|
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