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Keto Cheddar Garlic Biscuits

Almond flour drop biscuits with grated cold butter and sharp cheddar that dome and rise, brushed with garlic butter straight out of the oven.
Print Recipe
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings: 11 biscuits
Course: Bread
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups superfine almond flour 200 g
  • 1 tbsp coconut flour
  • 1 tbsp baking powder
  • 1/2 tsp kosher salt
  • 1 tsp garlic powder
  • 1/2 tsp onion powder optional
  • 1/4 tsp black pepper
  • 6 tbsp cold unsalted butter plus 2 tbsp melted for brushing
  • 1.5 cups sharp cheddar shredded, packed
  • 2 large eggs cold
  • 1/2 cup full-fat sour cream cold
  • 2 tbsp fresh chives or parsley chopped, optional

Equipment

  • Oven
  • Box grater
  • Mixing bowl
  • Sheet pan

Method
 

  1. Heat the oven to 425°F (220°C) and line a sheet with parchment.
  2. Whisk the almond flour, coconut flour, baking powder, salt, garlic powder, onion powder, and pepper.
  3. Grate the cold butter on a box grater and toss into the dry mix until pebble-like. Stir in the cheddar and herbs.
  4. Whisk the eggs and sour cream, pour over the dry mix, and fold just until large clumps form. Rest 2 minutes.
  5. Drop 10 to 12 mounds 2 inches apart, do not flatten, and bake 12 to 15 minutes until domed with deep golden edges. Brush with melted butter immediately.

Notes

Cold everything — warm butter or overmixed dough spreads flat. Chill scooped dough 10 minutes if your kitchen is warm.
Pull at the first golden edges; past 15 minutes they taste eggy.
Superfine blanched almond flour only — meal bakes grainy.