These are similar to my other biscuit recipes but I wanted mini ones that were cheesy. They’re not red lobster biscuits, but are pretty close. They’re also low carb and are the perfect compliment to a soup or stew. They’re also perfect on there own.

Makes 20 mini biscuits

1 1/2 cup almond flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon garlic powder
1/4 cup fresh chives, diced
1/2 cup scallion, chopped
2 eggs
1/3 cup sour cream
2/3 cup grated cheddar cheese
1/4 cup butter

Preheat oven at 400ºF.

In a large bowl combine almond flour, salt, baking powder, garlic powder, chives, scallions, and cheese.

In a smaller bowl melt the butter in the microwave, about 30 seconds. Add eggs and sour cream. Mix well.

Add the wet ingredients to the dry, mix till combined.

Using a cookie batter scoop, spoon batter onto a baking sheet lined with parchment paper.

Bake for 20 minutes.

Remove from oven and let cool.

These mini biscuits can be kept in the fridge or frozen. If I freeze them, I let them defrost and pop them in the oven at 350ºF. for about 10 minutes to get them warm.


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