Made using almond flour, these gluten-free sour cream and chive cheddar 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.
And for those who 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.
Made using finely ground almond flour, melted butter, eggs, freshly shredded cheddar, sour cream (you can also use Greek Yogurt if you prefer), chives, baking powder, salt, pepper, garlic powder and Italian seasoning, these biscuits are easy to make and come together in no time.
I personally enjoy a mild 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.
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
- 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, 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.
- 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.