Gluten Free Sour Cream and Chive Cheddar Biscuits

A close up image of a stack of sour cream and chive cheddar biscuits on a wooden plank

3.75 from 4 votes

Gluten Free Sour Cream and Chive Cheddar Biscuits

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.

Prep Time10

Cook Time15

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 183kcal

Author: Kitrusy

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.

Nutrition