Cheddar Bay Almond Flour Biscuits
These fluffy Cheddar Bay Almond Flour Biscuits are gluten-free and grain-free and topped with a seasoned garlic butter.
Servings 8 biscuits
Ingredients
- 2 1/2 cups almond flour (I recommend Honeyville Blanched Almond Flour)
- 1 cup shredded cheddar cheese
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/4 cup cold, unsalted butter
- 2 eggs, lightly beaten
Garlic Butter Topping
- 2 Tbsp. unsalted butter
- 1 clove garlic, minced (or 1/4 tsp. garlic powder)
- 1/4 tsp. Old Bay seasoning
- 1/4 tsp. dried parsley
Instructions
- Preheat oven to 350 F. Line a cookie sheet with parchment paper
- In a large bowl, stir together the almond flour, shredded cheddar, salt, and baking soda. Cut in the butter using a fork or pastry blender until crumbly. Add the eggs and mix to form a dough.
- Using your hands, divide the dough into 8 balls. Place each ball on the parchment-lined cookie sheet and flatten slightly.
- Bake at 350 F for 15 - 20 minutes, until lightly browned and a toothpick tests clean. (I used insulated cookie sheets, so mine took about 20 minutes to bake. Watch biscuits closely if using a non-insulated sheet.)
- While biscuits are baking, melt the 2 tablespoons butter in a small saucepan over low heat. Remove from heat and stir in the garlic (or garlic powder), Old Bay seasoning and dried parsley. Once biscuits are done baking, evenly brush the tops of the biscuits with the garlic butter mixture. Enjoy!