Disclosure: This post may contain affiliate links.
Made using almond flour, these gluten-free sour cream and chive cheddar drop biscuits are soft and fluffy on the inside with a crisp exterior and a burst of cheesy goodness. Keto friendly, these clean eat biscuits are deliciously addictive.
To Make These Biscuits We’ll Need:
- Blanched Almond Flour: Be sure you’re using a super fine grind.
- Melted Butter: Salted or unsalted the choice is yours. Today I’m opting for the salted variety.
- Whole Eggs: I’m using US standard large eggs.
- Cheddar Cheese: I personally enjoy an extra sharp cheddar but you can use any type of cheddar you like. I do highly recommend getting a block and grating it yourself using the fine panel on your box grater. This makes it easier to incorporate and helps it bake up better. For a wonderfully cheesy bite, you can also sub part of your cheese with some freshly shredded Parmesan cheese.
- Greek Yogurt or Sour Cream: I’m using a triple strained Greek Yogurt, the flavor and consistency is very similar to sour cream
- Chives: You can use fresh or dried chives. Today I’m using snips of fresh chives.
- Baking Powder: Our rising agent that will help our biscuits be fluffy.
- Salt: I’m using a pink Himalayan salt but you can also use a sea salt if preferred.
- Pepper: Fresh or pre-ground black pepper can be used.
- Garlic Powder: If preferred you can use fresh, finely grated garlic or dehydrated garlic.
- Italian seasoning: This blend of seasoning adds great flavor to our biscuits and complements the cheese and chives perfectly.
A note about the taste: If you don’t like the potency of the sour cream and onion flavor profile we mostly associate with chips and dips, rest assured, these biscuits are more cheesy than anything!
You Gonna Make Biscuits?! We Gonna Make Biscuits!!
To begin, add your dry ingredients (almond flour, baking powder, salt, pepper, garlic powder and Italian seasoning) into a large bowl and your wet ingredients (eggs, melted butter and sour cream) into another bowl.
Thoroughly combine your dry ingredients and blend together your wet ingredients until homogenous. I’ve found that using a whisk works best for this. Reserve your cheese and chives.
Add your wet ingredients into your dry mix…
And stir until combined. At this point your batter will be wet, that’s normal.
Fold in your shredded cheese and as you do you’ll notice that the batter thickens up into a soft dough.
Fold in your chives until they are evenly distributed…
And divide your biscuit dough into eight portions and drop them onto a parchment lined baking tray.
After a quick bake, your biscuits will be golden brown and ready to be devoured.
While I think these biscuits are perfect on their own you can top them with a honey butter glaze (mix 2 tbsp of melted butter with 2.5tbsp of honey until smooth) or a garlic and herb butter (mix 2 tbsp of melted butter with a 1/2 clove of fresh grated garlic – or 1 clove of roasted garlic – and 1/4 tsp of Italian seasoning). Simply brush the mix over the tops of your freshly baked biscuits and enjoy.
This recipe makes 8 biscuits. You may notice that are only 7 in the picture above…we’ll call it quality control 😉 and having done it I can guarantee you that these biscuits are heavenly! I hope you’ll try this recipe out and if you do, let me know how they turned out!
Gluten Free Sour Cream and Chive Cheddar Biscuits
Ingredients
- 1 cup blanched almond flour
- 1/2 tsp baking powder
- 1/4 tsp Himalayan salt
- 1/4 tsp Italian seasoning
- 1/4 tsp ground black pepper
- 1/4 tsp Garlic Powder
- 2 large eggs
- 3 tbsp Greek Yogurt triple strained (or full fat sour cream)
- 2 tbsp salted butter melted
- 1 cup cheddar cheese finely shredded
- 2 tbsp chives chopped
Instructions
- Preheat oven to 400°F.
- In a large bowl combine the almond flour, baking powder, salt, pepper, garlic powder, and Italian seasoning together.
- In another bowl, whisk together the eggs, Greek yogurt/sour cream and melted butter into a smooth and creamy mixture.
- Add the wet ingredients to the bowl of dry ingredients and stir to combine them (your batter will be wet at this point this is normal).
- Fold in the finely shredded cheddar cheese and chives.
- Divide your batter into eight portions and scoop each portion onto a baking tray lined with parchment paper.
- Bake for 10-14 minutes until the tops begin to turn a golden brown.
- Remove from the oven and set them on a wire cooling rack to cool. Enjoy!
- Store any leftovers in an airtight container in the fridge for up to a week.
Notes
- Be sure to pack your measuring cup with the finely shredded cheese, and for the best results use a block cheese that you fresh grate yourself.
- Once the cheese is added to the batter it thickens up to a level that allows me to make drop biscuits but they do spread out so an option you have is fill a well-greased cupcake mold with the batter.
- If your batter is too thin, you can allow it to rest for a few minutes to see if it thickens up any, if it doesn't you can add more almond flour a tbsp at a time until you get the thickness you desire.
- If you find the tops are too pale once the bake time is up but the biscuits are cooked (a toothpick inserted in the middle comes out clean) then you can broil the tops for 30 seconds to add more color to them.
- While delicious on their own, you can top you biscuits with a:
honey butter glaze (mix 2 tbsp of melted butter with 2.5tbsp of honey until smooth) or
a garlic and herb butter (mix 2 tbsp of melted butter with a 1/2 clove of fresh grated garlic - or 1 clove of roasted garlic - and 1/4 tsp of Italian seasoning).
Simply brush the mix over the tops of your freshly baked biscuits and enjoy. - These biscuits reheat wonderfully in a toaster oven or air fryer in a couple minutes' time.
