A versatile recipe that you can make regular size or a petite version with lots of variations. Quick and easy!
Author:Christi Wharton
Ingredients
Scale
1/4 cup sour cream
6 tablespoons of melted butter
2 large eggs
2 cups almond flour
2 teaspoons baking powder
1 teaspoon sea salt
Instructions
Line a baking sheet with parchment paper and preheat oven to 350 degrees.
Whisk together dry ingredients in a large bowl to combine and break up any lumps.
Mix together wet ingredients in a smaller bowl. Let the melted butter cool while you mix the sour cream and eggs and then add the butter (don’t want the butter to cook the eggs).
Mix the wet ingredients into the dry ingredients, stirring together to form a dough.
Drop biscuits on the parchment paper. Use an ice cream scoop for regular size and a small scoop for the petite biscuits.
Bake for around 25 – 30 minutes until lightly browned.
Notes
Variations:
Add 1/2 cup parmesan cheese, 1 tablespoon garlic powder and 2 tablespoons chopped rosemary for a delicious savory biscuit.
Add 1/2 cup shredded cheddar cheese, 1 tablespoon garlic powder and 1 chopped, seeded jalapeno (or small can green chilis) for a Mexican flavor.
Omit salt and add 2 tablespoons Swerve sweetener and 1 teaspoon cinnamon. Top with 2 tablespoons powdered sweetener mixed with about 4 tablespoons cream (to desired consistency) for icing.