Simple. Moist. Keto. That describes these biscuits that can either be made on a baking sheet as drop biscuits, formed in the shape of rolled biscuits, or the batter can be placed in a muffin tin like I sometimes make them. They’re buttery good when you spread the butter on the hot bread. Bread. Who would’ve thought!
- 1 egg
- 1/4 cup full fat sour cream (I sometimes use full fat plain Greek yogurt)
- 1/4 t. salt
- 2 t. baking powder
- 1 cup almond flour
- 1/2 cup shredded cheese (optional)-I used cheddar, you can use any type
Preheat oven to 350 degrees.
Line baking sheet with parchment or silpat or spray lightly with nonstick cooking spray.
In a medium bowl, whisk together egg, sour cream (or greek yogurt) and salt. Add cheese and stir, if using.
Add baking powder and almond flour and gently fold in just until combined.
Place 2 T. of batter onto prepared pan, or into muffin cups that have been sprayed.
Bake-14-17 minutes, or until set and light golden. Serve warm with butter! Makes 1 dozen