Prepare your oven and pan.
Preheat the oven to 400°F / 200°C.
Line a large baking sheet with parchment paper for easy cleanup.
Combine dry .
In a medium bowl, whisk together the almond flour, baking powder, and salt to remove any lumps. If making the Garlic Cheddar variation, stir in the shredded cheddar, chives, and garlic powder now.
Mix the wet .
In a separate small bowl, whisk the sour cream, eggs, and melted butter until smooth.
Form the batter.
Pour the wet mixture into the dry and stir with a spatula until just combined.
Do not overmix.
Let the batter rest for 5 minutes to thicken.
Drop and bake. Use a large cookie scoop or two spoons to drop 10 mounds of batter onto the prepared baking sheet, leaving about 2 inches of space between each one.
Bake for 10-12 minutes, or until the tops are firm and golden brown.
Let the biscuits cool on the pan for a few minutes before transferring them to a wire rack.
Serve warm. Leftovers can be stored in an airtight container in the refrigerator for up to a week.
Do not overmix the batter.
Stir only until the wet and dry are combined. Overmixing can make the biscuits tough.
Let the batter rest for 5 minutes before scooping. This allows the almond flour to fully absorb the moisture, resulting in a thicker batter and a better-structured, less crumbly biscuit.
