yield: 10 biscuits (1 per serving)
prep time: 10 minutes
cook time: 12 minutes

When I was a little girl, I spent a lot of time with my great-aunt Nannie. Every morning, she made homemade biscuits, and she taught me how to make them. I’ve always loved homemade biscuits, and these keto drop biscuits are a good substitute. They are wonderful topped with a pat of butter or some sausage gravy (here). I’ve also included a variation that makes them taste a lot like those tasty little cheddar biscuits that Red Lobster serves!

• 1½ cups finely ground blanched almond flour
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¼ cup sour cream
• 2 large eggs
• 2 tablespoons salted butter, melted but not hot

1. Preheat the oven to 400°F. Grease a baking sheet with oil or line it with parchment paper.

2. In a medium-sized bowl, whisk together the almond flour, baking powder, and salt.

3. In a small bowl, whisk together the sour cream, eggs, and melted butter. Pour the wet mixture into the dry ingredients and stir until well combined. Allow the batter to sit for 5 minutes.

4. Drop the batter by the large spoonful onto the prepared baking sheet, leaving about 2 inches between the biscuits. Bake for 10 to 12 minutes, until the tops are golden brown. Allow it to cool before removing it from the pan. Leftovers can be stored in an airtight container in the refrigerator for up to a week. The biscuits can be reheated in the microwave for a few seconds; be careful not to overheat.

Variation:

Garlic cheddar biscuits. To the dry ingredients in Step 2, add 1 cup shredded sharp cheddar cheese, 1 teaspoon dried or fresh chives, and ½ teaspoon garlic powder.