PREP TIME: 10 minutes

COOKING TIME: 20 minutes

MAKES 8 biscuits (1 per serving)

These moist, savory biscuits make an excellent breakfast or quick snack. Serve them warm with salted butter.

2 cups (220 g) almond flour

2 teaspoons baking powder

½ teaspoon fine sea salt

Pinch of cayenne pepper

6 ounces (170 g) sharp or extra-sharp cheddar cheese, shredded, divided

2 large eggs, beaten

½ stick (¼ cup/55 g) unsalted butter, softened

Salted butter, for serving

  1. Preheat the oven to 350°F (177°C). Grease 8 cups of a standard-size 12-cup nonstick muffin pan.
  2. In a large bowl, whisk together the almond flour, baking powder, salt, and cayenne pepper. Set aside ¼ cup (30 grams) of the cheese for the tops of the biscuits. Add the remaining cheese, eggs, and butter to the dry ingredients and mix with a rubber spatula until well combined.
  3. Divide the mixture evenly among the greased muffin cups, filling each about two-thirds full, and top each with a sprinkle of the reserved cheddar cheese.
  4. Place the muffin pan in the oven and bake until the biscuits have doubled in size and are golden, 15 to 20 minutes.
  5. Cool the biscuits slightly in the pan, then turn out onto a cooling rack and enjoy warm with salted butter. Store any leftovers in an airtight container in the refrigerator for up to 4 days.