Low Carb Drop Biscuits

My husband and I have been following the ketogenic diet since last May. We have both lost over 50 pounds each, and we are loving the new lifestyle. It is working so well for us. We haven't really had any cravings. Except for bread. We miss bread. Last night I made a batch of chili and decided to try to make biscuits with almond flour. They turned out so, so good. Better than I thought they would be. They were soft and fluffy and full of garlic flavor. They reminded me of the biscuits at Red Lobster. Next time I may experiment with different spices and cheese!


Low Carb Drop Biscuits

1 1/2 c almond flour
2 tsp baking powder
1/4 tsp garlic powder
1/4 c sour cream
2 large eggs
2 T salted butter, melted and cooled * see note

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the almond flour, baking powder and garlic powder. Set aside.
3. In a separate bowl, add the sour cream, eggs and salted butter and mix until it all comes together and becomes creamy and smooth.
4. Add the wet ingredients to the dry ingredients and mix until moistened and all is incorporated. Do not overmix. Let it sit for a few minutes to rest.
5. Using a spoon or small measuring cup, drop mounds of batter onto the parchment paper . I usually get 8 to 10 biscuits .
6. Bake in a 400 degree oven for 12 minutes, or until the biscuits are browned on the top and look set.
7. Remove from oven and let cool a bit on the baking sheet. If you try to serve them super hot, they may crumble. Welcome to working with almond flour .
8. Serve warm.
 * note - if you use salted butter  there is no need to add salt. If you use unsalted butter, add a pinch of salt to the dry ingredients and whisk. I added salt the first time I made these in addition to the salted butter and they were way too salty.