Ingredients:
2 cups almond flour
2 tsp baking powder
½ tsp salt
½ tsp garlic powder (optional)
4 tbsp cold unsalted butter, cubed
2 large eggs
¼ cup sour cream
2 tbsp heavy cream
Directions:
Preheat Oven:
Heat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Mix Dry Ingredients:
In a large bowl, combine almond flour, baking powder, salt, and garlic powder.
Cut in Butter:
Add cold butter cubes. Use a fork or your fingers to mix until the texture is crumbly, like coarse crumbs.
Add Wet Ingredients:
In a small bowl, whisk eggs, sour cream, and heavy cream.
Pour into the dry mixture and stir gently until a dough forms.
Shape Biscuits:
Place dough on parchment paper, flatten slightly, and use a round cutter or glass to cut biscuit shapes.
Bake:
Arrange on the baking sheet and bake 15–18 minutes, until golden on top.
Cool Slightly:
Let them rest for a few minutes before serving warm with butter or keto gravy.
Tips:
For extra fluffiness, add 1 tbsp of cold cream cheese to the dough.
Sprinkle shredded cheddar for cheesy biscuits.
Store leftovers in the fridge and reheat in the oven for a few minutes.