Found a new savory biscuit recipe that is pretty good! I was a little worried when it called for garlic and onion powder…but it works. Probably would leave that out if I wanted to use a Keto friendly syrup or jelly.
Ingredients:
- 1 ½ cups superfine almond flour
- ¼ teaspoon salt
- 1 tablespoon aluminum-free baking powder
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- 2 large eggs
- ½ cup full fat sour cream
- 4 tablespoons unsalted grass-fed butter, melted
Directions:
- Preheat oven to 450°F. Lightly grease cavities of a 12-cup muffin pan.
- In a large bowl, whisk together almond flour, salt, baking powder, garlic powder, and onion powder.
- In a small bowl, combine eggs, sour cream, and butter. Whisk until smooth. Pour into large bowl with dry ingredients.
- Mix with a whisk or spoon until batter is evenly mixed. It will be quite thick.
- Scoop ¼ cup of batter and place into muffin mold. The batter is sticky, you will need to use a spatula to scrape and remove all the batter from the measuring cup. Repeat until you’ve used up all the batter.
- Bake biscuits about 10-11 minutes or until tops are golden and toothpick inserted comes out clean. Allow biscuits to cool for about 15-20 minutes, until they are no longer too hot to touch.
- Use a thin spatula to loosen edges of biscuits. Remove biscuits from muffin pan.
Note: I just used my large ice cream scoop instead of a measuring cup. Much easier to get in the muffin tins. No need to squish them down either. I did on some and not on some… and couldn’t tell the difference between them. 😜 It made 9 biscuits.
Source: Warrior Made