Servings: 8 biscuits
Prep Time: 10 min | Cook Time: 15 min
Ingredients
1 ½ cups almond flour
1 tbsp coconut flour
1 tbsp baking powder
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
¼ tsp black pepper
2 large eggs
⅓ cup sour cream (or Greek yogurt)
¼ cup unsalted butter, melted
1 cup shredded cheddar cheese
2 tbsp chopped fresh chives or parsley
Instructions
1. Prepare the dough
In a large bowl, mix almond flour, coconut flour, baking powder, salt, and seasonings.
Add eggs, melted butter, and sour cream. Stir until a thick batter forms.
Fold in the cheddar cheese and herbs.
2. Shape the biscuits
Scoop about 2 tablespoons of dough per biscuit.
Gently flatten into rounds about ½ inch thick.
3. Air Fry or Bake
Option 1 – Air Fryer:
Preheat air fryer to 350°F (175°C).
Place biscuits in the basket, leaving space between each.
Cook for 8–10 minutes, until golden and puffed.
Option 2 – Oven:
Preheat oven to 375°F (190°C).
Bake on a parchment-lined sheet for 14–16 minutes or until golden brown.
4. Optional Garlic Butter Glaze
Mix together:
1 tbsp melted butter
¼ tsp garlic powder
Pinch of salt
Brush over hot biscuits before serving.
Macros (Per Biscuit, Approx.)
Calories: 190
Fat: 16g
Protein: 7g
Net Carbs: 3g
Tips
Add jalapeños or bacon bits for a spicy or smoky twist.
Store leftovers in the fridge for up to 4 days or freeze for 1 month.
Reheat in the air fryer for a few minutes to bring back the crispiness.