Description
These tender, low-carb biscuits get a savory upgrade with a hint of garlic and rich butter, giving them that classic homestyle taste without the gluten.
Ingredients
Scale
Dry Ingredients
- 1 cup superfine almond flour (blanched, not almond meal) (approx. 112g)
- 2 teaspoons baking powder (fresh)
- ¼ teaspoon fine sea salt
- ¼ teaspoon garlic powder (optional, for savory flavor)
Wet Ingredients
- ¼ cup sour cream (full fat) (60g)
- 1 large egg (room temperature)
- 1 tablespoon unsalted butter, melted and slightly cooled (14g)
Instructions
- Prepare the oven and pan: Preheat your oven to 350°F (175°C). Line a standard baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Combine dry ingredients: In a small mixing bowl, whisk together the almond flour, baking powder, sea salt, and garlic powder. Ensure there are no lumps in the almond flour or baking powder. (Note: Mixing dry ingredients separately first ensures the leavening agent is evenly distributed, preventing bitter bites.)
- Whisk wet ingredients: In a separate medium-sized bowl, whisk the egg, sour cream, and melted butter until the mixture is smooth and uniform.
- Create the batter: Pour the dry almond flour mixture into the wet ingredients. Using a rubber spatula, fold them together until a thick, cohesive dough forms. The batter should be stiff enough to hold its shape; if it looks runny, let it sit for 2 minutes to absorb moisture or add an extra tablespoon of almond flour.
- Scoop and shape: Using a 2-tablespoon cookie scoop or a large spoon, drop six equal mounds of batter onto the prepared baking sheet, spacing them about 2 inches apart. Leave them as rustic mounds; do not flatten them, as they need height to stay fluffy.
- Bake: Bake on the center rack for 15 to 17 minutes, or until the tops are golden brown and firm to the touch.
- Cool and serve: Remove from the oven and let the biscuits cool on the tray for at least 5 minutes before handling (almond flour baked goods are fragile when hot). Serve warm.
Notes
- Allergy Alert: This recipe contains Tree Nuts (Almonds), Egg, and Dairy.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave for 10-15 seconds to restore softness.
- Flour Type: Be sure to use “Superfine” almond flour. Using coarse almond meal (which still has the skins) will result in a gritty, heavy texture that doesn’t rise well.
- Variation: For a “Cheddar Bay” style biscuit, fold in ¼ cup of shredded sharp cheddar cheese and a pinch of dried parsley during step 4.
Nutritional Information
(Values are approximate per biscuit)
- Calories: 156 kcal
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 45mg
- Sodium: 270mg
- Total Carbohydrates: 5g
- Dietary Fiber: 2g
- Sugars: 1g
- Net Carbs: 3g
- Protein: 5g
Nutrition information is calculated using third-party databases and is provided as a courtesy. Since values vary by brand and produce, we suggest calculating them yourself for the most accurate results.