Ready in just 25 minutes, they can also accompany your dinner, and they’re especially good with chili! The first time I made these biscuits, I served them with this no-bean chili. Later on, I learned to make keto cornbread, so I usually make that to serve with chili. But these biscuits are so good that I still make them often. Yes, they are low in carbs, but they are not low in flavor! They have an amazingly tender and fluffy crumb and a crispy exterior. They are tender and cheesy, with a pleasant subtle kick from the cayenne.
Ingredients
Storing Leftovers
It’s best to enjoy these biscuits freshly baked. If you have any leftovers, it’s best to freeze them (once completely cooled) in freezer bags. To defrost, simply microwave them for 5-10 seconds per side.
Egg: I use large eggs in almost all of my recipes, including this one. Sour cream: I tried replacing the sour cream with whole-milk Greek yogurt. Sour cream is better in terms of texture and flavor. Spices: Garlic powder and cayenne pepper. Sometimes, I also add ½ teaspoon of dried oregano. Almond flour: I use blanched, finely ground almond flour. I don’t recommend using a coarse almond meal in this recipe. Grated Parmesan: For the best texture, use finely grated parmesan, not coarsely shredded. Baking powder: Gluten-free if needed. Make sure it’s fresh.
Mix together an egg, sour cream, spices, almond flour, cheese, and baking powder. I do it in one bowl using a hand whisk, and then a rubber spatula (after adding the almond flour). No need for any special equipment! Drop mounds of the batter onto a parchment-lined baking sheet. I use a cookie scoop to measure out the portions. Bake the biscuits for 15 minutes in a 350°F oven, then serve them. Easy and delicious! They are also excellent for breakfast, with or without eggs - you can try them with these fluffy scrambled eggs, for example. I often grab one for a quick, filling snack. They’re extra delicious when topped with butter!
Recipe Card
