Almond flour drop biscuits
Prep Time: 30 min Total time: 45 min Makes: 18-24 biscuits
Ingredients:
3 eggs
¾ cup sour cream
2 T melted butter
3 ½ cups almond flour
6 t baking powder
¾ - 1 cup cheese
1 t Italian seasoning
½-1 t salt
1 t herb seasoning of choice
What you will need: medium mixing bowl, cookie or ice cream scoop, parchment paper, two baking sheets
Optional: cookie scoop, something other than a measuring cup to press down the cookies
Instructions:
Preheat the oven to 350°. Line two baking sheets with parchment paper
Mix eggs and sour cream together until blended.
Add in almond flour, baking powder and seasoning. Mix well.
Add in butter and cheese last and mix just until combined. Mixture may look a little lumpy, but don’t over mix or they won’t be a fluffy.
Scoop, using a 1 ½” cookie scoop, onto prepared cookie sheet and bake for 12-14 minutes. Time will vary based on size of cookie scoop used. They should be lightly browned on top, but not overdone.
Biscuits are recommended to be stored in the refrigerator or can be frozen as well.
Additional recommendations to add:
Recipe can vary based on spices added or cheese used. You can also add sausage to make it more of a breakfast item or use as a biscuit for a gluten free sausage gravy.