Cheddar Bay Keto Biscuits

Prep time: 10 minutes | Cook time: 12–15 minutes | Yields: 10 to 12 biscuits

For the Biscuits:

2 cups almond flour
1 ½ cups sharp cheddar cheese, freshly shredded
½ cup sour cream (full fat)
2 large eggs
¼ cup (½ stick) butter, melted and slightly cooled
1 tablespoon baking powder (Note: Even though it's not pictured in the ad, you absolutely need this so your biscuits rise and get fluffy!)
1 teaspoon garlic powder
½ teaspoon Old Bay seasoning
¼ teaspoon salt

For the Classic Garlic Butter Topping:

Preheat & Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper so the cheese doesn't stick to the pan.
Mix the Dry Ingredients: In a large mixing bowl, whisk together the almond flour, baking powder, garlic powder, Old Bay seasoning, and salt.
Add the Wet Ingredients: In a separate smaller bowl, whisk together the melted butter, sour cream, and eggs until smooth. Pour this wet mixture into your dry almond flour mixture and stir with a spatula until just combined.
Fold in the Cheese: Gently fold the shredded sharp cheddar cheese into the dough until evenly distributed. The dough will be thick and slightly sticky.
Scoop the Biscuits: Using a large spoon or a cookie scoop, drop mounds of the dough (about 2 tablespoons each) onto your prepared baking sheet, leaving an inch or two of space between them.
Bake: Bake for 12 to 15 minutes, or until the biscuits are golden brown on top and firm to the touch.
The Garlic Butter Glaze: While the biscuits are baking, melt the remaining 2 tablespoons of butter in a small microwave-safe bowl. Stir in the extra garlic powder and dried parsley.
Brush and Serve: As soon as you pull the hot biscuits out of the oven, generously brush the tops with the garlic butter mixture. Let them cool on the pan for about 5 minutes before serving (almond flour baked goods need a few minutes to set up so they don't crumble). Serve warm!

RECIPESETA